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 to a circle 12 inches in diameter. 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 or Dutch oven and cook over medium heat for about 5 minutes. Remove from heat and let cool slightly.
• Preheat oven to 400°F (204°C). Spoon the filling into the crust.
• Remove the other disc of chilled pie dough and roll it into a circle. Cut strips of dough and weave over the filled pie.
• Lightly brush the top of the pie crust with the egg wash and sprinkle with coarse sugar if using.
• Bake the pie for 25 minutes. Then reduce the temperature to 375°F (190°C) and continue baking for 35-45 more minutes.
• Remove from oven and cool for at least 3 hours before slicing and serving.
• Store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.