Adjust rack in oven to lowest position. Preheat oven to 425° F.
If you store your apples in the refrigerator, remove them and place on the counter to allow to come to room temperature. Room temperature apples bake quicker, which prevents your crust from burning.
Roll out one disc of “Fool Proof Vodka Pie Dough” to a 15-inch circle and line a deep dish pie plate that has been sprayed with non-stick cooking spray. Cover with plastic wrap and place in the refrigerator to chill for at least 30 minutes.
Roll out a second disc of “Fool Proof Vodka Pie Dough” to a 15-inch circle. Cover with plastic wrap and roll into a cylinder (see video). Transfer to a rimmed baking sheet and refrigerate for at least 30 minutes.
Combine granulated sugar, brown sugar, salt, lemon zest, cinnamon and nutmeg in a medium bowl and stir will to combine. Make sure no lumps of brown sugar remain. Add flour to this mixture and stir well to combine. Set aside until needed.
Whisk together egg and 2 Tbsp cold water in a small bowl to make egg wash. Cover and refrigerate until needed.
Starting with the granny smiths, peel and core apples. Cut granny smith apples into ¼ inch slices. Cut McIntosh apples into 1 inch cubes. (see video) You should have a minimum of about 1 lb, 12 ounces of peeled, cored and sliced apple pieces in total.
Combine all apples in a large bowl and drizzle with 2 tsp lemon juice* mixed with 1 tsp vanilla extract. *(If you like a less tart, sweeter tasting pie use only 1 tsp of lemon juice.) Mix well.
Sprinkle sugar, spice and flour mixture over the apples and stir well. All apple pieces should be separated and evenly coated with seasoning mix and no dry pockets of sugar or flour should be present.
Remove lined prepared pie plate and top crust from the refrigerator. Pour apples and any accumulated juices into dough lined pie plate. Pat down to evenly distribute apples, leaving a slight hump in the center.
Brush the edge of the pie dough with egg wash and sprinkle with 1 tsp granulated sugar.
Top with second sheet of pie dough. Gently press down along the edge of the pie plate to bind top and bottom crusts together.
Using kitchen shears, trim overhanging pie dough to 1-inch overhang. Tuck overhanging dough under itself, leaving a 1 inch ridge all the way around the pie. (see video) Crimp or flute the edge as desired.
Cut 4, 2 ½ inch slits in the top of the pie. Transfer pie to parchment lined rimmed baking sheet and place on the bottom rack of your preheated oven.
Bake at 425° F for 20 minutes and without opening the oven, lower the temperature to 375° F for 40 more minutes or until the top is brown and the juices are visibly bubbling. A paring knife poked into the apples should meet no resistance.
Remove pie from the oven and cool uncovered or draped in light clean kitchen towel or cheese cloth on a cooling rack for at least 4 hours before serving. Can be stored in a cake or pie carrier at room temperature for 24 hours. Cover tightly with foil or plastic wrap and refrigerate after 24 hours.

RECIPE INDEX

Easy Turkey Breakfast Sausage Patties

Extra Creamy Make-Ahead Mashed Potatoes

Extra Fluffy Stay Soft Dinner Rolls

Classic Apple Pie

A Better Pumpkin Pie

Hard Cider and Mustard Braised Beef

Bacon, Corn and Cheddar Quiche

Fool Proof Vodka Pie Dough

Easy Strawberry Refrigerator Jam (Small Batch)

Low Fat Brown Sugar Spiced Granola

Easy Barbecue Pulled Chicken Thighs

Crispy Lentil Patties with Cucumber Dill Salad