One recipe of your favorite double pie crust (This is mine:
http://smittenkitchen.com/blog/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/), divided into 2 equal pieces.
3 1/2 lbs apples (about 6-8 medium-sized), peeled and diced
Juice and zest of 1/2 a lemon
1/4 c dark brown sugar
1/4 c granulated sugar (increase to 1/2 c if your apples are extra tart or you prefer a sweeter pie)
Small handful raw sugar
1 tbsp flour
1 tsp cinnamon
A few gratings of fresh nutmeg
1 egg, beaten with 1 tbsp cream
1 tbsp raw sugar
Preheat oven to 400F. Butter and lightly flour a 9-inch pie plate.
Take the first half of your dough and transfer to a lightly floured work surface. Roll into a 12-inch disk. Transfer dough to prepared pie plate and trim edges to a 1/2-inch overhang. Refrigerate while you make the filling.
Toss the diced apples with the lemon juice and zest in a large bowl. Set aside. In a smaller bowl, combine the remaining filling ingredients, then toss with apples. Turn fruit mixture, including juices, into chilled pie shell and mound slightly in center. Keep refrigerated while you roll out the top crust.
Roll out the second piece of dough to 12 inch disk and either cut into strips for a lattice top, or keep intact and place over filling. Either way, trim top and bottom edges to 1/2-inch beyond the pan lip. Tuck dough rim underneath itself so that folded edge is flush with the pan lip. Crimp the edges or press with fork tines to seal. If your pie is non-lattice, cut a few slits in the the top. If your pie dough is very soft, transfer to refrigerator for 1/2 an hour to set.
Place pie on a baking sheet and brush with egg-cream mixture. Sprinkle evenly with 1 tbsp raw sugar. Bake at 400F for 15 minutes, then lower oven temperature to 375F. Continue baking until juices bubble and crust is a deep golden brown, about 45 minutes, rotating pan partway through for even browning.
Transfer pie to wire rack and cool at least 4 hours before serving.