Step 1

Core, peel and cut the apples. I used an apple peeler to cut the apples to cut 1/4-inch thick slices quickly.

Step 2

Place apple slices in a large bowl. Pour lemon juice and lemon zest on apples first to prevent browning. Then sprinkle sugar, flour, cinnamon and salt on top. Use a wooden spoon or hands to combine mixture until apples are evenly coated.

Step 3

Let apple mixture sit 15 minutes so juices form and apples get tender.

Step 4

Preheat your oven to 425° F.

Step 5

If using my homemade pie crust recipe, remove the chilled dough from the fridge. On a well-floured board, roll out the dough to about 1/8 of an inch thick and 12-inches in diameter. Place it in a pie plate and gently press it into the bottom and up the sides.

Step 6

Add the room temperature apple filling to the pie plate. Roll out the other half of the dough and top your pie. Fold edges to form a thick edge crust and flute using your fingers. Cut a few vent slits in the center of the pie.

Step 7

Lattice Top: Cut the second dough into 10 strips. Place 5 strips vertically across the pie. Fold back every other strip half way (1st, 3rd and 5th strip). From the remaining 5 strips, pick the largest and lay it horizontally across the pie. Fold back the vertical strips. Fold back the other two vertical strips (2nd and 4th). Place horizontal strip down. Repeat pattern until no strips remain. Tuck edges of the strips underneath and flute the edges of the crust.

Step 8

Make egg wash by whisking egg and 1 tablespoon milk in a small bowl. Use a pastry brush to brush mixture on top crust (you probably won't use all the mixture). Sprinkle crust with sugar.

Step 9

Bake at 425° F for 15 minutes, then reduce temperature to 350° F. Bake for 40 minutes longer. Pie is done when the filling is bubbling and apples are tender when pricked with a toothpick. Cool completely on a rack, 3 to 4 hours.