Homemade Carmel Apple Pie

Prepare one recipe Perfect Pie Dough through Step 4. This will include dividing the dough into two halves, and chilling.
TIP: The pie dough can be made up to two days in advance and chilled, wrapped, in the refrigerator.
Preheat the oven to 425°F. While the pie dough is chilling, peel the apples. Cut each apple into thick wedges, about 8 wedges or so per apple, and place the wedges in a large mixing bowl.
Add the lemon juice, sugar, brown sugar, cinnamon, pinch of salt, and all-purpose flour to the apples and mix well to combine. Let stand for about 15 minutes, until juices form.
While the apples are resting, roll each chilled pie dough to 1/8" thick, using a little extra flour to dust the dough and countertop.
Place the first pie dough into a 9" deep-dish pie shell, and lightly press into place. There will be overlap. Add the apples. Gently press the apples down to settle them into a compact mound. Add the tablespoon piece of butter on top.
Drape the second pie dough over the apples. Using a knife or kitchen shears, cut the excess dough from the pie, leaving about a 1" drape on all sides.
Tuck the draped dough lopping off the edge of the pie upward, folding it down onto the rim of the pie. Use the tines of a fork to crimp the edges and seal the two doughs. Lightly brush the egg wash over the pie. Do not do too thick of an egg wash or you will get little omelets on your dough.
Bake 50 minutes to one hour, until the crust is golden brown and the apple juices are bubbling.
PRO TIP: Put the pie plate on a rimmed baking sheet or some tin foil to catch any apple juices that may spill out of the pie during baking.
Serve warm.

Ingredients

Instructions