5 large baking apples, peeled, cored, and sliced
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
1 large egg
1 tablespoon water
Preheat oven to 425 F.
In a medium bowl, mix together the apple slices, sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Set the mixture aside.
On a lightly floured surface, roll out one of the dough halves to a 12 1/2-in round. Fit the dough into a 9-in pie plate.
On a lightly floured surface, roll out the remaining dough to a 10-in round.
Spoon the apple mixture into the pie shell. Cover with the top crust, crimping the edges.
In a small bowl, whisk together the egg and water. Brush top of the pie with the egg-water glaze. Using a knife, cut four steam vents in top of crust.
Bake pie for 10 minutes, then lower the heat to 350 F and bake for about 45 minutes, until the crust is golden and filling is bubbling. Let the pie cool and then serve.