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. 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, tucking it in with your fingers. Refrigerate the pie shell 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.
• Optional: Pour the apple filling into a large skillet or Dutch oven and cook over medium heat until the apples begin to soften, about 5 minutes. Remove from heat and set aside.
• Preheat oven to 400°F (204°C).
• Roll out the second disc of chilled dough into a circle 12 inches in diameter, and spoon the apple filling into the crust.
• Remove the second disc of chilled dough from the refrigerator, roll it out, and cut strips to create a lattice pattern over the filling. Trim excess dough and crimp edges to seal.
• Lightly brush the top of the pie crust with the egg wash and sprinkle with coarse sugar, if using.
• Bake on the middle rack for 25 minutes, then reduce the temperature to 375°F (190°C) and continue baking for 35-45 minutes until golden brown and bubbling.
• Remove from oven and cool for at least 3 hours before slicing.
• Cover and store leftover pie at room temperature for up to 1 day or in the refrigerator for up to 5 days.