Preparation

• Prepare either pie crust recipe through step 5. The pie dough needs to be refrigerated for at least 2 hours before using.
• On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
• Pour the apple filling into a large skillet. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes.
• Preheat oven to 400°F (204°C).
• Spoon the filling into the crust. Pile them high, and tightly together.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle and cut strips for the lattice top.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle with coarse sugar if using.
• Bake the pie on the middle oven rack for 25 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for 35–45 more minutes.