First things first: let’s get the crust ready. Choose either the homemade or butter pie crust recipe and make it through step five. The dough will need to chill for a minimum of two hours, which is a perfect time for the flavors to develop, and it helps keep the crust flaky.

Once chilled, sprinkle some flour on your work surface and roll out one of the discs of dough to a circle with a diameter of about 12 inches. You’ll want to turn the dough about a quarter turn every few rolls to keep it even. Gently fit the rolled dough into a 9-inch pie dish, ensuring there are no air bubbles. Tuck the edges in slightly and smooth it out, then pop it back in the fridge while you prep the filling.

Grab a large bowl, and toss together the sliced Fuji apples, granulated sugar (or brown sugar), flour, lemon juice, cinnamon, allspice, nutmeg, and a pinch of salt. Mix until everything is well combined. The salt helps elevate the flavors of the apples and spices.

Pour the apple mixture into a large skillet or Dutch oven over medium heat. Stir gently for about 5 minutes until the apples start to soften. This step is optional but highly recommended! It helps draw out juices and enhances the flavor, making for a pie that’s not only juicy but also packs a flavorful punch.

While the filling cools slightly, preheat your oven to 400°F (204°C). Trust me, your kitchen will start smelling heavenly soon.

Transfer the apple filling into your chilled pie crust. Don't worry if it looks overstuffed—it should!

Remove the second disc of dough from the refrigerator and roll it out, just like the bottom crust. Cut it into strips for a lattice top, if you like. Weave the strips over and under one another, creating a beautiful pattern. For those who want to keep it simple, a single full crust works too!

Trim any excess dough and tuck the edges underneath, pinching it to seal the pie. Use your fingers to crimp the edges and brush the top with the egg wash. Sprinkle coarse sugar on top for that extra touch.

Place the pie on the middle rack of the oven and bake for 25 minutes. To catch any syrup that bubbles over, put a baking sheet on the bottom rack. After 25 minutes, reduce the temperature to 375°F (190°C) and add a pie crust shield to keep the edges from browning too quickly. Bake for an additional 35-45 minutes.

To know if it’s done, the filling should be around 200°F (93°C) when you check with an instant-read thermometer, and the top should be golden. If parts of the crust start to darken too much, cover them loosely with aluminum foil.

Once baked, remove the pie from the oven and let it cool on a rack for at least 3 hours before cutting into it. I know it’s tough to wait, but this step is crucial to avoid a watery slice.