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 (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish that’s 1.5 to 2 inches deep. Tuck the dough in with your fingers, making sure it is smooth. Place the pie shell in the refrigerator while you prepare the filling.
• In a large bowl, stir the apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg together until thoroughly combined.
• Pour the apple filling into a very large skillet or Dutch oven. Cook over medium heat, stirring gently, until the apples begin to soften, about 5 minutes. Remove from heat and set aside to slightly cool (optional step).
• Preheat oven to 400°F (204°C).
• Spoon the filling into the crust. It’s ok if it is still warm from the precooking step. It will seem like a lot of apples; that’s ok. Pile them high, and tightly together.
• Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches in diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips of dough. Carefully thread the strips over and under one another. Use a small paring knife or kitchen shears to trim off excess dough. Fold the overhang back towards the center of the pie, and pinch the edges to adhere the top and bottom crusts together. Crimp or flute the pie crust edges to seal.
• Lightly brush the top of the pie crust with the egg wash. Sprinkle the top with coarse sugar, if using. Optionally refrigerate the pie for 20–30 minutes to help set the lattice’s shape.