6 cups Granny smith apples, peeled, cored and thinly sliced
1/2 cup Granulated Sugar
1/2 cup Brown Sugar
1 tsp Cinnamon, ground
1 Tbsp Texas Pete Dust
1/2 tsp Nutmeg, ground
1/2 tsp Kosher salt
1/2 cup Cornstarch
1 tsp Water
Preheat the oven to 425 degrees F.
In a large mixing bowl, add the apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, salt and Texas Pete Dust. Stir until thoroughly combined. Let macerate for at least one hour for apples to release their juices. Add cornstarch and combine until juices have thickened. Pour the apple mixture into the pie plate.
Roll out the second pie crust so that it extends about 1⁄2 inch beyond the rim of the pie plate. Place the crust on top of the pie and press to seal. Crimp the edges with your fingers or a fork. Using a sharp knife, cut four 1-inch slits into the top pie crust from the center of the pie for the steam to escape.
Place some aluminum foil along the edge of the pie crust to prevent burning.
In a small bowl, combine egg and water. Using a pastry brush
Bake the pie on the middle shelf for 25 minutes. Remove the foil from the edges and bake for another 10-15 minutes until the crust is golden brown. Let the pie sit for at least 2 hours before serving to allow the juices to absorb and for the pie to cool.