Prepare your favorite double pie crust recipe. Refrigerate the dough for at least 1 hour before using.
1 all butter double pie crust
Roll out half of the dough into a 12-inch circle on a floured surface. Then place into a 9-inch pie dish.
Make an egg wash by whisking together one egg and a tablespoon of water. Brush over the crust using a silicone pastry brush and then place the crust in the fridge until ready to use. Save the rest of the egg wash to use again on top of the pie.
1 egg
Preheat the oven to 425°F/220°C and then prepare the sauce for the filling. Place a medium saucepan over medium heat and melt 1 stick of unsalted butter.
1 stick (½ cup) unsalted butter
Stir in ¼ cup of all purpose flour and cook for 1 minute, whisking until fully incorporated.
¼ cup all purpose flour
Add ¼ cup of water, ¼ cup of granulated sugar, and ¼ cup of brown sugar. Stir to combine. Bring it to a boil then reduce the heat to low and simmer for about 3 minutes, stirring occasionally. Then remove from the heat and mix in 1 teaspoon of vanilla extract. Set aside to cool as you prepare the apples.
¼ cup water, ¼ cup granulated sugar, ¼ cup dark brown sugar, 1 teaspoon pure vanilla extract
In a small bowl, whisk together the spices and salt. Sprinkle the mixture over the sliced apples. Stir with a wooden spoon or rubber spatula until evenly coated.
1 ½ teaspoons ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon ground nutmeg, ¼ teaspoon salt, 7-8 Honeycrisp apples
Cover the apples in the slightly cooled sauce and stir to coat evenly.
Pour the apples into the prepared pie dish and set aside.
Remove the second pie dough from the fridge and roll into a 12-inch circle on a floured surface. Use a pastry wheel, pizza cutter, or sharp knife to cut the dough into long strips that are about 1 ¼ inches wide. Make a lattice top by weaving and alternating the pieces. Trim the excess dough and crimp or flute the edges.
Sprinkle the top with coarse sanding sugar then bake the pie for 20 minutes at 425°F/220°C. Reduce the heat to 375°F/190°C and continue baking for 30 minutes. After baking, allow the pie to cool down for at least three hours before serving.
½ tablespoon coarse sanding sugar