Preheat the oven to 375°F. This initial step is crucial, as it ensures your pie bakes evenly.
Prepare the baking sheet by placing it on the middle rack. This will catch any drippings and prevent messes in your oven.
Roll out the crust. Dust a clean surface with flour and roll out your first pie crust until it’s about 12 inches round. It should be thin but not falling apart.
Once rolled out, fold the crust in half, then into quarters to make it easier to transfer it to your pie dish. Gently place it in the dish and flute the edges if desired.
Chill the crust in the refrigerator while you prepare the filling. A cold crust helps maintain its structure during baking.
Make the apple filling. In a large bowl, combine ¾ cup granulated sugar, ¼ cup flour, 1 ¼ teaspoons cinnamon, and ¼ teaspoon nutmeg. Stir until well mixed.
Add the sliced apples to the sugar mixture, tossing until evenly coated. You want every piece to absorb those delicious flavors.
Prepare the egg wash by whisking together 1 egg and 1 tablespoon of water in a small bowl.
Assemble the pie by layering the coated apples into the chilled pie crust. Leave behind any excess juice to avoid a soggy bottom.
Top the pie with the second pie crust. If you're using a lattice crust, weave the strips over the apples. Cut small pieces of butter and scatter them over the top.
Brush the crust with the egg wash and sprinkle the reserved sugar on top for a sweet finish.
Bake the pie for 50 minutes, keeping an eye on the crust. If it begins to brown too quickly, cover it with foil.
After the baking time is complete, cool the pie on a wire rack for at least 2 to 3 hours to allow the filling to set.
Finally, serve the pie with a scoop of vanilla ice cream for a comforting dessert that everyone will love.
