Perfect Apple Pie recipe

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• 2 each pie crusts
  Ingredient note

  Source: 2 pie crusts
• 8 each tart baking apples (Granny Smith, Honeycrisp, Fuji, Pink Lady or Gala are best, about 3 pounds; peeled and thinly sliced)
  Ingredient note

  Source: 8 tart baking apples (Granny Smith, Honeycrisp, Fuji, Pink Lady or Gala are best, about 3 pounds; peeled and thinly sliced)
• ½ cup brown sugar
  Ingredient note

  Source: ½ cup brown sugar
• ½ cup granulated sugar
  Ingredient note

  Source: ½ cup granulated sugar
• ¼ cup all purpose flour
  Ingredient note

  Source: ¼ cup all purpose flour
• 1 teaspoon ground cinnamon
  Ingredient note

  Source: 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
  Ingredient note

  Source: ⅛ teaspoon ground nutmeg
• 1 tablespoon unsalted butter
  Ingredient note

  Source: 1 tablespoon unsalted butter
• 1 each egg
  Ingredient note

  Source: 1 egg
• 1 tablespoon water
  Ingredient note

  Source: 1 tablespoon water

1. Prepare pie crusts according to recipe. Wrap and refrigerate 1-2 hours for best results.
2. Preheat oven to 375 degrees F.
3. Roll out one pie crust larger than the pie plate you are using (deep dish is best!).
4. Place apples (peeled and thinly sliced), brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a large bowl and stir to combine thoroughly.
5. Spread apples into bottom pie crust. Dot with butter.
6. Roll out second pie crust and place over top of the apples (or follow the tutorial in the pie crust recipe to make a lattice crust), making sure to cut a few slits for steam to escape. Pinch bottom and top crust together and crimp or decorate as desired. *NOTE: a thick side crust is best in this case, as the long bake time can result in burnt edges if side is too thin. Fold the bottom and top crusts together to create a very thick edge.
7. Whisk together egg and water and brush over the top crust.
8. Cover lightly with foil (simply bend the edges slightly and place it over the top, don't pull it tight) and bake for 40 minutes, placing a pan under the pie plate to catch any drips.
9. Remove the foil and continue baking until the top is light golden brown and the filling is thickened and bubbly.
10. Remove from the oven and let cool for 2-3 hours before slicing, or refrigerate overnight for cleanest slices (you can also dig in right away if it's too hard to resist!)