Make your crust. If you’ve made a homemade crust and it’s been in the freezer, pull it out the morning you will be making the pie. Otherwise, pull your store-bought crust out of the fridge.
Prepare the filling: Slice, peel and core your apples. I like to use an apple wedge slicer. Combine the apples in a bowl with the lemon juice. This will prevent them from browning. Set the bowl aside. In another bowl, combine the sugar, maple syrup, spices, lemon zest and arrowroot powder.
Roll out the pie crust onto a lightly floured surface (between 1/8 and 1/4 inches thick). I’m using a 9 inch pie plate. Place the crust into the bottom of your plate or a cast iron skillet. Allow some to hang and over the sides (about 1 inch). Poke holes with a fork on the bottom. This will allow steam to escape.
Add the pie filling to the pie crust. Dot butter on the top of the filling. I like to add just 4 pats of butter spread out on the filling.
Roll out the second pie dough on your surface. Decide if you want to just have the solid crust on top, make a lattice or some other kind of decoration. Get creative. Place your dough on top of the pie plate. Leave about 1 inch overhang. Crimp the two crusts together.
Make slits in the top of the crust so steam can escape while the pie is baking.
Crack an egg into a few tbsp of water and whisk together. Brush the top of the crust with the wash.
Place the pie on a baking sheet. Take 4 sheets of foil and wrap around the edges. This will prevent your crust from burning. You can also use a pie shield.
Bake your pie in the oven at 375℉ for 45-50 minutes. Your crust should be golden brown and the filling will be bubbly.
Allow the pie to cool on a wire rack. Top with homemade vanilla ice cream and enjoy!
