1 9" double pie crust (my favorite pie crust recipe)
For pie filling:
7 to 8 apples (about 3.5 lbs), peeled, cored, and sliced (I used a mixture of Granny Smith, Jonagold, and Braeburn)
1 tablespoon lemon juice
1/2 cup butter
3 tablespoons all-purpose flour
1/4 cup apple juice (or water)
1/2 cup white sugar
1/2 cup brown sugar
3/4 teaspoon cinnamon (or apple pie spice)
1/4 teaspoon salt
For top of pie:
1 egg or 1 egg white, lightly beaten
2 teaspoons sugar
scant 1/4 teaspoon cinnamon
Preheat oven to 425 degrees. In a large bowl, sprinkle apples with lemon juice and toss to cover. Melt the butter in a large saucepan. Stir in flour to form a paste. Add juice, sugars, cinnamon, and salt; mix well and bring to a boil. Reduce heat and let simmer for 3 minutes or until thickened slightly. Stir in apples, mixing well.
Place bottom crust in pie plate. Pour apples into crust, mounding slightly in the middle. Cut slits in top crust and place over top of pie. Tuck top crust edge under bottom crust edges and crimp decoratively. Brush top of pie with egg or egg white. Mix remaining sugar and cinnamon and sprinkle over top of pie. Place pie on foil-covered cookie sheet to catch any drips.
Bake at 425 degrees for 15 minutes, then reduce heat to 350 degrees and continue to bake for about 35 to 45 more minutes, or until apples are done and pie is golden brown. Place on wire rack and let cool completely before slicing so that the syrupy juices can set.