1-First Step: Prep dough and apples. Prepare two nine-inch pie crusts, chilling the dough at least one hour before rolling if making from scratch. If using store-bought crusts, follow package directions and keep them chilled until ready. Preheat oven to 400 degrees Fahrenheit and position the oven rack in the center. While the oven heats, peel, core, and slice 7 large Granny Smith apples into half-inch thick slices.

2-Second Step: Make the filling. In a large bowl, combine 1/2 cup granulated sugar, 1/2 cup light brown sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg. Add 1 tablespoon lemon juice and the zest of half a lemon. Toss the apple slices into the sugar-spice mixture until they are evenly coated. Let the mixture sit briefly so the sugars draw out some juice. After 10 to 15 minutes, spoon the apple slices from the bowl into a colander and discard any excess liquid to avoid a soggy crust.

3-Third Step: Roll and assemble the crusts. Remove the pie dough from the refrigerator and let it rest 5 to 10 minutes at room temperature to make rolling easier. On a lightly floured surface, roll one disc into a 12-inch circle about one-eighth inch thick and place it into the bottom of a deep-dish pie plate. Spoon the apple filling into the crust, arranging slices to pack as uniformly as possible. Roll out the second disc to the same size and thickness and lay it over the apples. Trim any excess dough along the pie plate edge, then pinch and fold the top and bottom crust edges together and press to seal. Cut four slits in the top crust to vent steam while baking.

4-Fourth Step: Egg wash and protection. Place the pie on a baking sheet to catch drips. Brush the top crust with 1 large lightly beaten egg, then sprinkle 2 tablespoons sanding sugar if desired for a sparkling finish. To protect the rim from over-browning, cover the edges with a pie shield or a double-folded strip of aluminum foil for the first 25 minutes of baking.

5-Fifth Step: Bake. Bake at 400 degrees Fahrenheit for 25 minutes with the shield in place. After 25 minutes, remove the shield, reduce oven temperature to 375 degrees Fahrenheit, and bake an additional 30 to 35 minutes. The pie is done when the crust is golden and the filling bubbles through the vents. If the top browns too quickly, tent with foil for the remaining time.

6-Final Step: Cool and serve. Remove the pie from the oven and allow it to cool at room temperature for at least three hours before slicing. Cooling lets the filling set so slices hold their shape. Serve slices plain, or with a scoop of ice cream, a dollop of whipped cream, or a side of warm custard.