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 until you have a circle 12 inches in diameter. Place the dough into a 9-inch pie dish. Refrigerate while preparing filling.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until combined.
• Optional: Pour the apple filling into a large skillet. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes.
• Preheat oven to 400°F (204°C). Spoon the filling into the crust. Pile the apples high and tightly together.
• Roll the other disc of chilled pie dough into a 12-inch circle. Cut strips of dough and weave over the filling to create a lattice top. Trim and crimp the edges.
• Brush the top of the pie crust with egg wash and sprinkle with coarse sugar if using. Refrigerate for 20–30 minutes to help set the lattice’s shape.
• Bake the pie on the middle oven rack for 25 minutes. Reduce temperature to 375°F (190°C) and continue baking for 35–45 more minutes until golden brown and bubbling.
• Remove pie from the oven, cool for at least 3 hours before slicing to prevent juiciness.
• Store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.