Prepare pie crust and refrigerate until ready to use.

Place the apples, cinnamon, nutmeg, sugars, flour and lemon juice in a large bowl and stir to combine.

In a large sauté pan or pot, melt the butter over medium heat.

Add the apples and any drippings in the bowl and cook the apples for 5-7 minutes or until they just start to soften. You don’t want them to be too soft. Set aside the mixture and allow to cool.

Preheat oven to 400°F.

On a floured surface, roll out half of the pie dough just wider than a deep dish pie plate. Carefully slide the dough into the pie plate, tuck under any excess dough.

Spoon the apples into the pie plate (it’s ok if they’re still a bit warm) and refrigerate while you roll out the remaining dough. If you don’t have space in your refrigerator you can place in a freezer for up to 10 minutes.

Roll out the remaining piece of pie dough until just wider than the pie plate.

Remove the apple filled pie plate from the refrigerator or freezer and top with remaining piece of pie dough folding the dough over the bottom piece of dough. Crimp the edges.

Gently brush with the egg wash if desired to make the crust more golden.

Place the pie plate on a baking sheet (to catch any liquid that may spill over) and bake for 50-60 minutes or until the crust is golden.

Remove pie from the oven and allow to remain at room temperature for 1-3 hours. This allows the juices to settle and makes it easier to slice the pie.

Cut the pie into wedges and top with whipped cream or ice cream.