Preparation

• Prepare pie crust doughs through step 4, forming into a disc, wrapping, and chilling for at least 45 minutes before proceeding (or you may use store bought pie crusts). While they chill, preheat oven to 425F (220C) and prepare your filling.
• In a large mixing bowl, whisk together sugars, flour, cinnamon, and salt.
• Add apples, lemon juice, and vanilla extract and toss together until apples are thoroughly coated with the mixture.
• Remove one pie dough from the fridge and transfer to a lightly floured surface. Roll into a 12” (30cm) circle and then arrange into a 9” (23cm) or 9 ½” pie plate.
• In a separate, small bowl whisk together egg and 1 teaspoon of water until thoroughly combined to create your egg wash. Remove pie plate from the fridge and lightly brush the pie dough with egg wash.
• Briefly stir apples and pour into the prepared pie plate. Place butter pieces evenly over the apples. Set aside.
• Remove your second pie crust dough from the refrigerator and roll it into a 12” (30cm) circle. Cover the apple pie with the second crust. Fold the excess crust underneath and flute or crimp the edges. Cut vents into the top of the pie dough.
• Using your prepared egg wash, brush the top pie crust with an even layer and sprinkle all over with coarse sugar.
• Place on a rimmed, foil-lined baking sheet and transfer to 425F (220C) preheated oven. Bake for 15 minutes, then reduce the oven temperature to 350F (175C) and continue to bake for another 45-55 minutes, until apples are tender and crust is golden.
• Allow to cool for at least several hours before cutting into and enjoying. Apple pie is best served warm with a generous scoop of vanilla ice cream!