8 cups thinly sliced baking apples (about 1/2 inch thick) I use 2 gala, 3 large granny smith, and 3 large honey crisp
Preheat your oven to 375 degrees.
Peel and core the apples, and then slice them thinly, no more than 1/2 inch thick.Put the sliced apples in a large bowl and toss them with the lemon juice. The acid in the lemons gives them a fantastic tanginess but most importantly stops the apples from oxidizing and turning brown.
In a small bowl mix together the sugar, cinnamon, nutmeg, flour, and salt. Sprinkle the apples evenly with this mixture and toss again.
Put the coated apples in a deep pan and sauté them on medium heat until steam starts to rise from them and they have started to soften. Make sure all the flour has been cooked out, and the juices have thickened. Mix frequently with a wooden spoon during this process.
Take the apples off the heat and transfer them into a container and refrigerate. While they cool make a quick caramel sauce and an egg wash.
For the egg wash crack one egg in a small bowl and whisk in a tablespoon of heavy cream. Put it in the fridge.
Your dough should be seriously chilled by now. Flour your work area lightly and roll out both discs of pie dough. Pretend they are a clock and roll from the center of the clock out to 11, 12 and 1. Rotate a quarter turn, and roll from the center out again. If the dough cracks, simply press it together.
Roll the dough out quickly (remember you want to keep it cold!) until it is a ¼ inch thick. If it sticks to the rolling pin, dust it with a little more flour. Cut out a circle of dough 14 inches in diameter and a second that is 10 inches in diameter.
Grease your pie pan with a little canola oil. Press the 14-inch dough circle into it and dock the dough with a fork. Just stab it gently to create holes at the bottom of the dough. This helps the dough cook evenly.
Cover the pie pan with plastic wrap and refrigerate dough again for thirty minutes. Then brush egg wash on the edges of the dough. Fill the pie with apples all the way to the top.
Finish with the 10" circle of dough and crimp or flute the border. Cut steam vents into the top layer of dough and brush all of it lightly with the egg wash.
Bake the pie for about 40 to 45 minutes at 375 degrees. It's done when the dough is crispy, and the topping is bubbly. Let the pie cool for ten or so minutes. Top each slice with caramel sauce and fresh whipped cream or vanilla ice cream.