Ingredients
**Pie Crusts:**
- – 2 pie crusts (top cut into strips, bottom par-baked)
**Filling:**
- – 8-10 apples (peeled, cored, and thinly sliced)
- – Juice of 2 small lemons (or 1 large)
- – Zest of 1 small lemon (or 1/2 large)
- – 1/2 cup sugar
- – 1/2 teaspoon salt
- – 2 tablespoons flour
- – 1 teaspoon cinnamon
- – 1/4 teaspoon nutmeg
- – 1/4 teaspoon mace
- – 1 teaspoon vanilla bean paste or extract
- – 5 tablespoons butter
**Egg Wash:**
- – 1 egg (beaten)
- – 1 tablespoon milk (cream, or water)
- – Extra sugar for sprinkling
Instructions
- **Preheat the oven** to 375°F.
- **Par-Bake the Bottom Crust:** Roll out the bottom crust and place it in a 9″ pie pan. Poke the bottom with a fork about 10 times. Line with parchment paper and fill with pie weights (or dry beans/rice). Bake for 20 minutes. Remove from the oven, discard the weights, and bake for another 15 minutes or until golden. Set aside to cool.
- **Preheat the oven** to 400°F.
- **Prepare the Filling:** In a large bowl, combine the sliced apples, lemon juice, zest, sugar, salt, flour, cinnamon, nutmeg, mace, and vanilla. Stir until well combined.
- **Assemble the Pie:** Add the apple mixture to the pre-baked pie shell. Dot with 5 tablespoons of butter. Lay the top crust over the filling, pinch the edges together, or use a fork to seal. Cut a hole in the center, or create a lattice top or crumb topping.
- **Make the Egg Wash:** Beat the egg with 1 tablespoon of water or cream. Brush the top crust with the egg wash and sprinkle with sugar.
- **Bake the Pie:** Place the pie in the oven and bake at 400°F for 30 minutes. Reduce the temperature to 350°F and bake for another 45-60 minutes until the center is bubbling. If the top starts to get too dark, tent the pie with foil.
- **Cool the Pie:** Let the pie cool for about 1 hour before cutting.