That's interesting to read you write that you think egg in pie crust is American. I don't think so. In fact thought it was more British (or French) than anything else. I've done it both ways and with egg the crust is more firm bodied and "cookie like". That is not traditional American pie crust. 
For a traditional American apple pie, try this from a very reliable source:
http://www.joyofbaking.com/ApplePie.html
One thing I've noticed amongst beginners who come here for advise is that they often are stymied by random recipes from the internet. Be very cautious of source. If it is from a known person/entity you might be okay. But if it is from a random blogger... it's anyone's guess if the recipe is good or not.
For a traditional American apple pie, try this from a very reliable source:
http://www.joyofbaking.com/ApplePie.html
One thing I've noticed amongst beginners who come here for advise is that they often are stymied by random recipes from the internet. Be very cautious of source. If it is from a known person/entity you might be okay. But if it is from a random blogger... it's anyone's guess if the recipe is good or not.
