Apple Pie

My first apple pie, referred to this easy Apple Pie and Sally's Deep Dish Apple Pie. 

Ingredients

Pie crusts - 2 (9") 
Granny Smith Apple - 7 large (depends on size), Peeled, cored and sliced into ½ inch slices
Granulated sugar - 1/4 cup 
Light brown sugar - 1/4 cup
All-purpose flour - 2 TBSP
Ground cinnamon - 1 and 1/2 tsp 
Ground nutmeg - 1/4 tsp

Salt - 1/4 tsp
Lemon juice - 1 TBSP  or zest and juice from one lemon?
Egg - 1, lightly beaten in a small bowl for egg wash
Sanding sugar - 2 TBSP optional

Steps

1. Place oven rack in the center position and preheat the oven to 400°F.
2. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.

3. Remove pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12" circle that is ⅛" thick. Carefully lay the crust into the bottom of a deep dish pie plate.
4. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl. 

5. Roll out the second disc of pie crust until it is ⅛" thick. You can lattice the pie crust, or just lay the whole piece over the apple filling and use a sharp knife to cut slits in the top of the dough to allow steam to vent. Crimp or flute the edges to seal. 

6. Place the pie on a baking sheet. Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to keep them from over browning.

7. Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly. 

8. Cool at room temperature for at least 3 hours. After it cools, cover tightly and keep at room temperature.