Preheat and prep: Set your oven to 425°F (220°C). Place a rack in the lower third of the oven to help the bottom crust cook through. Set out your pie crusts to soften slightly if using store-bought.

Prepare the apples: Peel, core, and slice the apples into even slices about 1/4 inch thick. Place them in a large bowl and toss with lemon juice to prevent browning.

Mix the filling: In the same bowl, add granulated sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, salt, and vanilla. Toss until the apples are evenly coated. Let it sit for 5–10 minutes to draw out some juices.

Line the pie dish: Unroll one pie crust and fit it into a 9-inch pie pan. Press it gently into the bottom and sides. Trim any excess hanging over the rim, leaving about 1/2 inch.

Fill the pie: Add the apple mixture to the crust, mounding slightly in the center. Dot the top with small pieces of butter to add richness and help the filling gloss up.

Top crust: Place the second crust over the apple filling. Trim and tuck the edges under, then crimp with your fingers or a fork to seal. Cut 4–5 small slits in the top to let steam escape. For a lattice, slice the crust into strips and weave them over the filling before sealing.

Brush and sprinkle: Brush the top with egg wash for shine and color. Sprinkle with coarse sugar if you like a little crunch.

Bake hot, then lower: Bake at 425°F (220°C) for 20 minutes. Then reduce the heat to 375°F (190°C) and bake for another 30–35 minutes, until the crust is golden and the filling is bubbling through the vents.

Protect the edges: If the crust edges brown too quickly, cover them loosely with foil or use a pie shield during the last 20 minutes.

Cool before slicing: Let the pie cool on a rack for at least 2 hours. This helps the filling set so you get neat slices instead of a runny mess.