Let pie crusts stand at room temperature as package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape over rolling pin; transfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking. )
Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom.
In saucepan, over low heat, melt jam. Spread warm jam over apples.