6 cups thinly sliced, peeled apples (preferably a mix of Granny Smith and Honeycrisp)

1 tablespoon lemon juice

3/4 cup granulated sugar

2 tablespoons all-purpose flour

2 teaspoons ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

2 tablespoons unsalted butter

1 egg yolk

1 tablespoon water

Ready-made or homemade pie crusts (2 crusts)

If using homemade pie crust, prepare the dough, divide into two halves, and refrigerate.

Roll out one dough half on a floured surface to fit a 9-inch pie plate. Place the crust in the pie plate and refrigerate.

In a large bowl, toss the sliced apples with lemon juice.

Mix sugar, flour, cinnamon, nutmeg, and salt in a separate bowl.

Sprinkle this mixture over the apples and toss to coat evenly.

Transfer the apple mixture into the chilled pie crust.

Cut butter into small pieces and sprinkle them over the apples.

Roll out the second dough half and place it over the filling. Trim any excess crust, and crimp the edges to seal.

Cut small slits in the top crust to allow steam to escape.

Place the pie on a baking sheet (to catch any drips) and bake for about 50 minutes, or until the crust is golden and the filling is bubbling.

If the edges brown too quickly, cover them with foil or a pie crust shield.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving.

This allows the filling to set properly.

Serve the apple pie with vanilla ice cream or whipped cream for added deliciousness.

Optionally, sprinkle a little ground cinnamon or powdered sugar on top for garnish.