– Wash and dice the apples.– Toss the apples with the lemon juice, set aside.– In a large sauce pan whisk together the water and cornstarch until well combined. Stir in the cinnamon and nutmeg.– Add your apples to the pan and cook over medium low heat until they are tender, about 15 minutes.
In a large bowl whisk together the flour, sugar and salt.With a pastry cutter or your fingers work the butter and flour mixture together until it looks like small pebbles.Add the water little by little and mix with your hands until the dough comes together.Divide the dough into two equal balls and press flat onto plastic wrap.Chill the dough for at least an hour.
Preheat the oven.Lightly flour your working surface and roll out half of your dough, turn it a few inches after a few rolls to achieve a round shape. If it starts to stick add a little extra flour.Using a pairing knife or kitchen shears to trim the dough to a one inch over hang.
Roll out second ball of pie crust. Brush the edges of the pie crust that is in the pan with the egg wash, save the remaining egg wash.Lay out five of the crust strips across the top of the pie leaving one inch gaps.
Pull Back the 2nd and 4th strip and lay one strip vertical. Than place the strips back in place.Pull Back the 1st, 3rd and 5th strip and lay one strip vertical. Than place the strips back in place.Pull Back the 2nd and 4th strip and lay one strip vertical. Than place the strips back in place.
Pull Back the 1st, 3rd and 5th strip and lay one strip vertical. Than place the strips back in place.Fold the dough that is hanging over the edge under and seal to for a edge.Using your finger tips and knuckles crimp the edges.Brush top of the crust with remaining egg wash and sprinkle with sugar.
Cover the pie with tin foil and reduce the temperature to 425 degrees.Bake for 20-25 minutes.Remove the tin foil once the top is golden brown, turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown.