Roll out the pie crust, I find it easier to do this before preheating your oven to keep your kitchen cool. Carefully place the bottom crust in the pie pan. An easy way to do this is to roll it up with your pin and then unroll it across the pie pan evenly. Set aside in the refrigerator.
Roll out the top crust and place on a baking sheet. if you are doing a lattice, cut your lattice pieces, lay them out on a baking sheet.Set aside in the refrigerator, you want to keep both crusts cold while making your pie filling.
Preheat your oven to 425F.
Peel and slice apples
Add in the sugar, cinnamon, nutmeg, salt, flour and lemon juice. Mix until combined completely. Taste a slice or two of apples, Grandma’s rules!
Remove your chilled crusts from the fridge, pile high your apples and dot with butter.
Place the top crust over the apples, crimp the sides closed until sealed. Cut vent holes (if not doing a lattice). See blog notes for more help with a lattice design.
Paint on the egg wash with a brush.
Bake for 40-45 minutes until the apples are tender and the pie has a nice brown crust. if you notice your edges browning faster than the rest of your pie, you can cover the edges with foil to prevent burning,