Best Ever Classic Apple Pie

• 2 (9 inch) deep dish pie shells
• 1/2 cup sugar, plus
• 1 teaspoon granulated sugar
• 1/2 cup packed light brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 pinch ground cloves
• 2 lbs granny smith apples, peeled and cored
• 2 tablespoons unsalted butter
• 2 tablespoons lemon juice
• Egg Wash
• 1 large egg, beaten with
• 1 tablespoon water

1. Heat oven to 400u0b0F.
2. Fit 1 pie crust to bottom and up side of 9 inch deep dish pie plate. Pick bottom of crust with fork and refrigerate while preparing filling.
3. In a small bowl, blend 1/2 cup of the granulated sugar, the light brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
4. Cut apples into 1/2" pieces. Melt butter over medium heat. Add apples, lemon juice and sugar mixture. Cook about 10 minutes until juices thicken. Cool on a rack for 25 minutes.
5. Pour cooled mixture into the prepared crust lined pie plate. Roll second crust to about 12 inches. Cut 1 inch vent hole in center of dough. Transfer dough to top of pie. Crimp edges together and flute decoratively.
6. Brush pie with egg mixture.
7. Sprinkle with remaining 1 teaspoon of sugar. Bake at 400u0b0F for 20 minutes, then reduce temperature to 350u0b0F and bake an additional 25 minutes. Cover pie with foil if it bakes too quickly. Cool at least 1 hour before slicing and serving.

dish pie shells, sugar, sugar, brown sugar, cornstarch, ground cinnamon, salt, ground cloves, granny smith apples, unsalted butter, lemon juice, egg, egg, water

Taken from www.food.com/recipe/best-ever-classic-apple-pie-332005 (may not work)