In a large bowl mix apples, ¾ cup sugar, flour, salt, spices, and juice from ½ lemon until combined.
Refrigerate for at least 20 mins.
Preheat oven to 375°
Cut dough in half and roll out each to about ⅛ inch thick.
Line a greased pie pan with one-half of the dough.
Pour in apple filling and pat down.
Roll on the other half of the dough, trim the edges, and crimp the edges together.
Brush the pie with egg and sprinkle with sugar.
Cut slits in the top crust to vent and bake for 50-60 mins or until golden brown.
Notes & Tips
To crimp the edges of the pie you can use your hands or a fork.
You can cook down the apple filling in a large saucepan before adding it to the pie if you want the apples to be softer.
you could par-bake the crust in your pan before adding the filling, but if you do be sure to wrap the edges of the pie with foil when you bake it the second time so they don’t burn during the second bake,
