Guts, here is an easy recipe on this subject.http://simplyrecipes.com/recipes/extra_thick_apple_pie/
Note the apple slices.
I use one of the Shaker-type apple peeler/corer/slicers as it is easier for me because of the arthritis in my hands.
The apple is spiral-sliced so requires the stack of slices be cut from top to bottom, along the axis of the apple.
The advantage is that the slices are even and cook evenly, without the thicker part (when cut in wedges) not quite done while the thinner edge is mushy.
These are relatively inexpensive and once you get the hang of using them, you will find lots of uses.
I use it for Asian pears, somewhat unripe pears and for both white and sweet potatoes with the corer assembly disconnected.
Mine is a vacuum mount and seals firmly to a granite counter or Formica or other smooth surface.
You can also get the clamp-on type. http://www.amazon.com/s/ref=nb_sb_ss_i_ ... rer+slicer
I've got the Apple Master but they all work the same way.