Begin by choosing either your homemade pie crust or the all-butter pie crust. Whichever you choose, follow the recipe through to step 5. Once your dough is ready, pop it in the fridge for at least two hours. This helps firm it up which makes rolling it out much easier.

Once the dough is sufficiently chilled, sprinkle some flour on your work surface. Take one disc of dough and roll it out into a circle, making sure to turn it a quarter turn every few rolls. Aim for about a 12-inch diameter so it fits your pie dish.

Carefully lay the rolled-out dough into a 9-inch pie dish that’s about 1.5 to 2 inches deep. Tuck in the edges, smoothing out any bumps. Keep this crust cool in the fridge while you tackle the filling.

In a large mixing bowl, combine your apple slices, sugar, flour, lemon juice, cinnamon, allspice, nutmeg, and your optional hint of vanilla. Stir everything together so the apples are coated evenly. This creates that delightful filling we all love!

If you have the time, pour your filling mixture into a large skillet or Dutch oven. Cook over medium heat for about five minutes, stirring gently until the apples start to soften. This step isn't essential, but it can enhance the flavor and texture, resulting in a juicier, more flavorful pie.

Preheat your oven to 400°F (204°C). Once preheated, carefully spoon the apple filling into your prepared crust. It may seem like a mountain of apples, but that’s essential—pile them high!

Retrieve the second disc of pie dough from the refrigerator. Roll it out into another 12-inch circle. Using a sharp knife or a pizza cutter, cut the dough into strips approximately one inch wide.

To create lattice work, weave the strips over and under one another, adjusting as necessary. Your goal is a lovely crisscross pattern to allow those juices to bubble up while baking.

Trim any excess dough and fold the edges inward. Pinch the top and bottom crusts together firmly. You can flute or crimp the edges for flair! Brush an egg wash over the top crust and sprinkle with coarse sugar if you like a little crunch.

Chill your pie in the refrigerator for 20 to 30 minutes to help it hold its shape during baking. Place it in the oven on the middle rack for 25 minutes. To catch any juices escaping, set a baking sheet on the bottom rack. After 25 minutes, lower the temperature to 375°F (190°C) without removing the pie and cover the edges with a pie crust shield or foil to prevent burning. Continue to bake for an additional 35 to 45 minutes, until the filling is bubbling, and the crust is beautifully golden.

Once you remove the pie from the oven, leave it to cool on a wire rack for at least three hours before slicing. This helps the filling set, allowing for cleaner slices.