Step 1

Place 1/2 cup packed brown sugar, 1/2 cup granulated sugar, 2 teaspoons ground cinnamon, 3/4 teaspoon kosher salt, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground nutmeg in a large bowl. Stir to combine, breaking up any clumps of sugar.

Step 2

Peel 3 pounds Granny Smith or Honeycrisp apples. Halve and core the apples, then cut into 1/4-inch-thick slices (about 8 cups). Add to the bowl of spiced sugar and toss to combine, making sure there are no clumps of sugar or spices left in the bottom of the bowl. Let sit at room temperature to soften until it releases about 3/4 cup liquid, about 30 minutes. Meanwhile, prepare the pie dough.

Step 3

Let 2 disks pie dough sit at room temperature for 10 minutes. Dust a work surface generously with all-purpose flour. Roll out one of the pie doughs on the work surface into a round about 12 inches in diameter and about 1/8-inch thick. If the dough cracks when you first start rolling, let it stand for one minute to warm slightly before rolling again. Transfer into a regular 9-inch pie dish (not deep-dish). Trim the edges with kitchen shears as needed so there is a 1-inch overhang. Refrigerate until ready to use.

Step 4

Repeat rolling out the second pie dough into a 12-inch round. Transfer to a sheet of parchment paper and cut into 3/4-inch-wide strips. Slide the dough strips, still on the parchment, onto a rimmed baking sheet and refrigerate until ready to use.

Step 5

Pour off the accumulated liquid from the apples into a small saucepan and reserve for making a syrup. Sprinkle 1/3 cup all-purpose flour over the apples and toss to coat. Transfer the filling into the crust and arrange into a snug, even layer (make sure there are no big pockets of air), slightly mounding the apples in the center.

Step 6

Create a lattice pattern with the pie dough strips (step-by-step photos here): Lay half of the strips horizontally over the filling, using the longer strips in the middle and the shorter strips toward the edges. Space the strips evenly apart (about 3/4-inch). Fold every other strip back on itself about halfway.

Step 7

Lay one of the longer remaining pie strips vertically over the apples so that it lays across the unfolded horizontal strips in the center. Swap the folded and unfolded horizontal strips: Unfold the folded horizontal strips so they lay over the vertical strip, and fold the strips running under the vertical strip back over top.

Step 8

Lay another vertical strip of pie crust over the filling. Continue swapping the folded and unfolded horizontal strips and adding one new vertical strip each time. Continue until one half of the pie is completely latticed.

Step 9

Lattice the second half of the pie following the same pattern. If the strips start to soften too much while you're creating the lattice, refrigerate the pie and dough strips for about 5 minutes before continuing. Reserve the baking sheet and parchment for baking.

Step 10

Roll the overhanging dough inwards over the ends of the lattice strips. Firmly crimp the edges to seal. Refrigerate the pie for 30 minutes while you heat the oven. Arrange a rack in the lower third of the oven and heat the oven to 400°F.

Step 11

Place 1 large egg yolk and 1 tablespoon water in a small bowl and whisk with a fork to break up. Brush a thin layer of the egg wash all over the top of the lattice pie crust. Sprinkle evenly with 1 tablespoon turbinado or coarse sugar if desired.

Step 12

Place the pie on the reserved parchment-lined baking sheet. Bake until the crust is deeply golden-brown and the filling is bubbling, about 1 hour and 15 minutes. Check after 40 minutes of baking: If the crust is browning too quickly, loosely cover with aluminum foil for the remaining time.

Step 13

Transfer to a wire rack and let cool completely before serving, about 1 hour 30 minutes. Place the saucepan with the juices from the apples over medium heat and bring to a simmer. Continue to simmer until syrupy and reduced to about 1/3 cup, 8 to 10 minutes.

Step 14

Serve the pie with whipped cream or vanilla ice cream and a drizzle of the syrup.