Roll out one pie crust larger than the pie plate you are using (deep dish is best!).
Place apples (peeled and thinly sliced), brown sugar, granulated sugar, flour, cinnamon, and nutmeg in a large bowl and stir to combine thoroughly.
Spread apples into bottom pie crust. Dot with butter.
Roll out second pie crust and place over top of the apples (or follow the tutorial in the pie crust recipe to make a lattice crust), making sure to cut a few slits for steam to escape. Pinch bottom and top crust together and crimp or decorate as desired. *NOTE: a thick side crust is best in this case, as the long bake time can result in burnt edges if side is too thin. Fold the bottom and top crusts together to create a very thick edge.
Whisk together egg and water and brush over the top crust.
Cover lightly with foil (simply bend the edges slightly and place it over the top, don't pull it tight) and bake for 40 minutes, placing a pan under the pie plate to catch any drips.
Remove the foil and continue baking until the top is light golden brown and the filling is thickened and bubbly.
Remove from the oven and let cool for 2-3 hours before slicing, or refrigerate overnight for cleanest slices (you can also dig in right away if it's too hard to resist!)
Notes
Leftovers:Apple pie can be stored at room temperature for 1-2 days, in the fridge for up to 5 days, or in the freezer for 3-4 months. To enjoy again, serve at room temp, from the fridge, or warm in the microwave. Thaw first if frozen.Tips:
Thinly slice the apples so they cook all the way through. We want soft apples. Not crunchy!
Vent the top pie crust. Cut small slits in the center of the pie so the steam has a place to escape.
Cover with foil. Place foil over the top of the pie before baking so the top crust doesn’t burn — remove it about half way through to ensure perfect, golden color.
Cool before slicing. I recommend letting the pie cool for 2-3 hours before slicing (or overnight in the fridge for an even cleaner cut) so the filling has a chance to thicken.