• Move the oven rack to the lowest shelf. Preheat oven to 425° F and prepare a large baking sheet by wrapping it in aluminum foil. Place the baking sheet in the oven so it will heat up with the oven.
• In a medium saucepan, melt the butter over medium heat and then stir in the flour to create a paste. Add the water, sugar, and brown sugar. Bring to a boil and then reduce the heat to a simmer.
• In a large bowl, toss together sliced apples with lemon juice. Sprinkle with cinnamon and nutmeg. Stir to coat each apple.
• Butter the bottom and sides of a 9-inch pie pan and then place one pie crust on the bottom. Fill the crust with the prepared apples. Mound the apples from the center down to the sides.

  Slowly pour the liquid over the apples and then cover with the second crust - cut slits on this crust to allow the pie to vent (or cut out your favorite design).

  If covering the apples with a lattice crust, place the crust on first and then pour the liquid over slowly to keep it from running over the sides.

Top Crust - Egg Wash

• Whisk together the egg and water in a small bowl. Use a brush to "paint" the mixture on the top of the pastry to create a nice golden-brown crust. Sprinkle with cinnamon.
• Place the pie on the hot baking sheet in a 425° F preheated oven to bake for 12 minutes. Then reduce heat to 375° F and bake for 35 to 40 minutes or until apples are soft.
• Allow the pie to cool and set for about 10 minutes.

  Serve each warm slice of pie with a scoop of vanilla ice cream and sprinkle a little cinnamon over it.
• RECIPE TIPS:

  Bake the pie on the lowest shelf of a gas oven or the lowest-third of an electric oven. This will ensure a crispy bottom crust.

  Allow the center filling to bubble for several minutes to ensure it "sets" properly.

  Cover just the edges of the pie crust with foil if it is browning too quickly.