Apple Pie

On a lightly floured surface, roll 1 piece pie dough into a 12" round. Carefully wrap dough around rolling pin and unfurl into a 9" pie dish. Lift edges and allow dough to slump down into dish (don’t stretch). Refrigerate 30 minutes or freeze 10 minutes.

Arrange a rack in center of oven; preheat to 425º. Place a large baking sheet on rack to preheat. In a large bowl, toss apples, granulated sugar, flour, lemon juice, cinnamon, vanilla, and salt until combined.

Transfer apple mixture to prepared pie dish. Dot all over with butter.

On a lightly floured surface, roll out second disc of dough into a 12" round and drape over apple filling. Trim leaving a 1" overhang. Fold overhang up and over itself; crimp edges.

In a small bowl, mix egg with water. Brush dough with egg wash. Cut 5 to 6 small slits in the center. Sprinkle with coarse sugar.

Place pie dish on preheated sheet and bake 20 minutes. Reduce oven temperature to 375º and continue to bake, covering with foil if edges look dark, until crust is golden brown and filling is bubbly, about 40 minutes more.

Transfer pie dish to a wire rack. Let cool at least 2 hours before serving.