1-Getting started with this recipe begins with preparing your ingredients and workspace for smooth sailing. First, prepare or use store-bought pie crusts, chilling the dough for at least 1 hour if you’re making it from scratch to ensure it rolls out nicely. Preheat your oven to 400 degrees Fahrenheit and position the rack in the center for even baking.

2-Next, in a large bowl, combine the apple slices with 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, 1 tablespoon lemon juice, and the zest of half a lemon; toss everything together until the apples are evenly coated. Let the pie dough rest at room temperature for 5-10 minutes to make it easier to work with. Roll one dough disc into a 12-inch circle about 1/8 inch thick and gently place it into a deep dish pie plate.

3-Spoon the apple mixture into the crust, making sure to discard any excess liquid to keep the bottom from getting soggy. Roll out the second dough disc to the same size and thickness, then lay it over the apples. Trim any excess dough along the edge of the pie plate, fold the edges under, and press to seal all around. Cut 4 slits in the top crust to let steam escape during baking.

4-Place the pie on a baking sheet for easy handling, brush the crust with the lightly beaten egg wash, and sprinkle with 2 tablespoons sanding sugar if you want a bit of sparkle. Cover the edges with a pie shield or foil to avoid over-browning in the first 25 minutes. Bake at 400 degrees for 25 minutes, then remove the shield, lower the heat to 375 degrees, and bake for another 30-35 minutes until the crust turns golden and the juices bubble through the vents.

5-Finally, let the pie cool at room temperature for at least 3 hours before slicing to allow the filling to set properly. This step ensures each slice holds its shape and delivers that perfect homemade taste.