• If making homemade pie crust, make ahead and refrigerate overnight.

Apple pie filling

• Peel, core and slice the apples.
• Melt the butter in a large Dutch oven over medium heat. Add the apple slices, brown sugar, sugar, and lemon juice. Stir with a wooden spoon occasionally, making sure they do not burn.
• Dissolve the cornstarch in about ¼ cup of cold water. Stir to combine.
• Cook the apples over medium heat until they are slightly softened, 12-15 minutes. You do not want to fully cook them, as they will continue to cook as the pie bakes.
• Pour in the cornstarch mixture once they are almost done and let cook to thicken the apples and juice. Cornstarch needs brought to a brief simmer in order to properly thicken.
• Remove from the heat and add the cinnamon, nutmeg and stir to combine. Let the pie filling cool completely.
• Add the pie filling to a glass bowl, cover with plastic wrap and refrigerate overnight if needed.

Crumble Topping

• In a medium bowl, combine the brown sugar, sugar, flour and cinnamon. Use your fingers to incorporate the butter. Adjust the cinnamon to your liking.
• Cover the bowl with plastic wrap and place into the refrigerator as you prepare your pie.

Assemble & bake the pie

• On a lightly floured work surface, roll out the bottom crust slightly larger in diameter than your baking dish. Gently place the pie crust into a 9 or 9 ½-inch pie dish lightly, using your fingers. Use kitchen shears to trim the edges of the crust, to about ¾-inch past the pan rim.
• Roll under the edges of the crust and crimp with your fingers or press with a fork.
• Add the cooled or chilled apple pie filling to the unbaked pie shell.
• Sprinkle the crumb topping evenly over the apples.
• Brush the pie crust edges with an egg wash.
• Place in a preheated 400 degree F oven for about 1 hour. The crust will be golden brown and the filling bubbling up around the edges of the crust.
• Let cool for at least an hour before slicing. This will allow the pie filling to set.