Preparation Steps

• Preheat oven to 400 F. Position a rack in the lower third of the oven.
• In a large bowl, toss sliced apples with lemon juice. In a separate bowl, whisk granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt. Add vanilla and bourbon, then toss the mixture with the apples until evenly coated. Let stand 10 minutes to release some juices.
• Fit 1 pie crust into a 9 inch pie plate, letting excess hang over the edge. Chill the lined pie plate while you prepare the filling.
• Fill the crust with the apple mixture, mounding slightly in the center, and dot the top evenly with the butter pieces.
• Top with the second crust. Trim to a 1 inch overhang, fold edges under, and crimp. Cut 5 small slits on top for steam, or create a lattice if desired.
• Whisk the egg with the water and brush over the top crust. Sprinkle with turbinado sugar. Shield the rim with foil or a pie shield to prevent over-browning.
• Bake at 400 F for 20 minutes. Reduce temperature to 350 F and bake 35 to 40 minutes more, until the crust is deep golden and the filling is bubbling through the vents.
• Cool on a rack for at least 2 hours to set before slicing.
• Slice and serve warm or at room temperature. Optional: pair with vanilla ice cream or whipped cream.