This is my first apple pie of the year. I went apple picking and got some delicious crisp apples, that made this pie extra yummy. I love fall!
Favorite pie crust
5-6 medium/large Apples peeled, cored and sliced
1/3 cup granulated sugar
3 tbsp. brown sugar
2 tbsp. all-purpose flour
½ tsp. ground cinnamon
¼ tsp. grated nutmeg
1 tbsp. freshly squeezed lemon juice
2 tbsp. cold unsalted butter, cut into pieces
1 large egg beaten with 1 tablespoon cold water (for egg wash)
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes.
Meanwhile, preheat the oven to 375. Position an oven rack in the upper-middle position. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Dot the surface of the apples with the pieces of cold butter. Roll out the remaining pie dough on a floured work surface. Assemble over the top of the pie, making sure to pinch the edges so the juices can't run out. Brush the top and edges of the crust with the egg wash.
Place a baking sheet on the lower oven rack. Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.