Make the pie crust recipe and chill per instructions while preparing the filling. Preheat oven to 425˚F.

Mix dry ingredients together.

Peel, core, and thinly slice 7 cups of apples and place them in a large skillet or dutch oven. Add lemon juice to prevent browning. Mix in the dry ingredients and toss to combine.

Put the apples on the stove top and simmer for 5+ minutes, until apples are soft but not too mushy.

With a slotted spoon, remove apples until the sauce is left. Heat sauce to thicken. Recombine with apples and let cool.

Sprinkle your work surface with flour and roll out the bottom pie crust to a 12" diameter circle. Wrap it around your rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.

Roll the second crust into an 11" round and cut into 10 even-thickness strips using a pizza cutter. Arrange strips in a woven lattice pattern over the top (see video tutorial).

Brush the top with egg, sugar & cinnamon mixture.

Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.* Rest at room temp 1 hour before serving.

Storage Tips:

Store at Room Temp: Cool completely to room temperature before covering and storing. The pie keeps well covered on the counter for up to 2 days.

To Refrigerate: Cover and refrigerate for up to 4 days.

Freezing Pie: store in a freezer-friendly airtight container for up to 3 months. Here’s a tutorial on how to freeze and bake a frozen pie.

To Reheat: thaw baked pie in the fridge or on the counter and then reheat in a 350°F oven until warmed through.