Instructions

1. Add the sugars, flour, and spices to a medium-sized bowl and whisk together.  Set aside.
2. Core, peel, and slice your apples.  Apple slices should be approximately 1/4" thick.  Squeeze the juice of 1/2 of a medium lemon on the apples and toss.  The lemon will help keep the apples from browning.
3. Pour the sugar and spices mixture over the apples and toss until the apple pieces are covered with the cinnamon sugar mixture.
4. Add 1 teaspoon of vanilla and toss.  Allow the apples to sit for approximately 15-30 minutes. The apples will soak up the sugar and spices and the extra water from the apples will leach out.
5. Prepare the pie dough for a 9" Double Crust pie pan.  You can find our Homemade Pie Crust Recipe here.
6. Fold in the edges of the bottom pie crust. Lightly brush the inside of the pie crust with an Egg White wash. (This will act as a barrier between the pie filling and the pie crust and help avoid a “soggy bottom.”)
7. Layer in the apple slices, do not pour in everything from the bowl.   You do not want the liquid in the bowl to go into the pie crust.
8. Cut up the butter into small chunks and place it over the apples.
9. Add the top layer of the pie crust and crimp the edges of the pie crust.
10. With a knife, add slits to the top of the pie crust to let the steam from the baking apples.
11. Mix one egg with 1 tablespoon of milk. Whisk together.  Brush the egg wash over the top of the pie crust.
12. Preheat the oven to 425 degrees Fahrenheit. Place the pie on a cookie sheet. Add a Pie Shield if you have one.  (If you don't you can cover the crust edges with aluminum foil.). Bake for 20 minutes at 425 degrees and then reduce the oven temperature to 375.  Continue to bake for approximately 35-40 minutes or until the apple pie filling is bubbling and the crust is golden brown.  Another day to test the doneness of the pie is to stick a sharp knife through one of the slits on the top of the pie to see if the apples are tender inside.
13. Allow the pie to cool before serving.