MAKE THE APPLE FILLING

1. Peel and core the apples and cut into 1/4"  thick slices. Place in a large mixing bowl and toss with the lemon zest, 1 tablespoon of lemon juice, sugars, and cinnamon. Set aside for at least 15 minutes so the juices begin to release from the apples.
2. If there is a lot of moisture happening, you can add 1-2 tablespoons of tapioca flour or cornstarch to help thicken the filling.

ROLL THE DOUGH

If using frozen dough, either defrost in the refrigerator overnight or on the counter for 1.5-2 hours before rolling.

1. Allow the dough rounds to warm up for a few minutes on the counter, you should be able to easily make an indention when you press your thumb lightly in the top of the dough disk.
2. On a lightly floured surface, use a rolling pin to roll out the first pie dough disk into a 11"-12" round about 1/4" - 1/8" thick.
3. Gently transfer the dough disk into a 9" pie pan, leaving a 1"-2" overhang all the way around. Tuck the edge underneath itself to form a ring around the edge of the pie plate. Place in the refrigerator to chill while you prepare the other dough disk.
4. Roll the second dough disk into a round shape 1/4" - 1/8" thick.

   If making a lattice top: Using a straight edge ruler and a pastry roller, pizza cutter or sharp knife, cut the dough into 1" wide strips. You should get around 9-10 strips.
   *If the dough strips are getting too soft and floppy, place them on a lined baking sheet and chill in the fridge for a few minutes to firm back up.

   If making a leafy crust: Use a cookie stamp or cookie cutter to cut out the leaf shapes, transfer them to a lined baking sheet and place in the freezer to keep chilled while you fill the pie.

ASSEMBLE THE PIE

1. Whisk together the egg with about 1 teaspoon of water to make the egg wash.
2. Remove the pie shell from fridge or freezer. Use a pastry brush to lightly coat the bottom interior of the pie shell with the egg wash.
3. Transfer the apple filling into the bottom shell, forming a mound that is taller in the center of the pie. Dot the filling with the small butter chunks.

FOR LATTICE CRUST: 

Arrange half of the dough strips vertically over the filling, evenly spaced. Use the longer strips in the center and the shorter strips towards the edges.

Gently fold back every other vertical strip halfway, then lay a long strip across the pie, horizontally over the vertical strips. Unfold the vertical strips to their original position, over the top of the horizontal strip.

Repeat the process, this time folding back the vertical strips that weren't folded back the first round. Lay another horizontal strip, then fold the vertical strips back to their original positions.

Repeat the process with the remaining half of the pie until you have a fully weaved lattice.

Trim dough strips down to a 1” overhang. Then gently tuck the strips under and around the bottom crust and gently press together to seal.
*Optional save the scraps for added leaf detail. Gather the scraps together, roll out and cut decorative leaves. Place the leaves on the lattice however you fancy.

*Pro tip: Use the leaves to cover any flaws in the pie dough, like cracks or tears.

Gently brush the entire surface with the egg wash and sprinkle with turbinado or sparking sugar.

FOR LEAFY CRUST: 

Begin by layering the leaves around the outer edge of the pie along the rim. Then keep adding concentric leaf circles, alternating directions, until you get to the middle. Be sure to layer the leaves so that natural vents are formed for the steam and heat to release while baking.

Gently brush the entire surface with the egg wash and sprinkle with turbinado or sparking sugar.

FREEZING THE PIE *optional

At this point, you can freeze the pie whole. Place in the freezer for at least 30 minutes until the pie firms up. Then carefully wrap the pie in a few layers of plastic wrap followed by a layer of aluminum foil. Store it in the freezer rightly wrapped up to 3 months.

*I actually prefer to make the pie ahead of time and freeze it, I think it bakes up even better if it's been frozen first.

BAKING THE PIE

1. If baking immediately, preheat oven at 400°F and place the pie in the freezer for at least 20-30 minutes to firm up while the oven preheats.
   *If baking a frozen pie, go directly from freezer to oven without thawing.
2. Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for another 35-45 minutes, rotating the pan halfway through. Bake until the filling is bubbly and the crust turns a deep golden color. Apples should feel tender when poked with a skewer or cake tester.
   *You may need to cover the edges and or/tent the pie to keep from over-browning.
   *If baking a frozen pie it may take an additional 15-30 minutes of bake time.
   
3. Allow to cool on for at least 1-2 hours before cutting, I know it's hard.