PREP THE PIE CRUSTS: Double this easy recipe 👉🏻 deep-dish pie crust. Chill the dough in the fridge for at least 30 minutes.

1. Prep the apple pie filling: Add sliced apples to a large bowl. Pour melted butter, lemon juice, water, cornstarch, sugar, cinnamon and salt over the apples. Toss to combine. Add them to a large, wide skillet over medium heat. Stir frequently for 4 to 6 minutes, or until the apples are just slightly tender (with a bit of firmness remaining). Remove the pan from heat. Add a splash of vanilla extract. Return apples to the bowl and let them shed heat.
2. Preheat oven to 375°F. Lightly grease a 9-inch deep pie pan with nonstick cooking spray. Roll out 1 pie crust into a 12-inch circle. Carefully transfer it to the prepared pie pan. Press it gently into the bottom and sides. Fold under any excess crust and crimp the edges. Brush the bottom of the pie crust with egg white and transfer it to the fridge to chill for 15 minutes. Save the remaining egg white for later!
3. Transfer the room temperature apple pie filling to the chilled crust. The key to an easily sliceable apple pie is to make sure the apples are in an even, compact layer. Wiggle and stuff the apple slices to get out as many of the gaps as possible. Transfer the pie to the fridge while you prepare the top crust.
4. On a lightly-floured surface, roll out the remaining pie crust until it’s just barely 1/4-inch thick. Cut 6 (1″) wide strips, and 8 (1/3″) thin strips. Pull out the pie pan from the fridge. Place 3 wide strips of pie crust vertically on top of the apples. One on the left, one in the center, and one on the right. Place 2 thin strips in between each of the thick strips.
5. Starting at the top, weave 1 thick strip of pie crust horizontally across the top of the pie – over the first thick strip, under 2 thin strips, over the middle thick strip, under 2 thin strips, and over the last thick strip. Next, weave 2 thin strips of pie crust horizontally across the top of the pie so they go under the first thick strip, over 2 thin strips, under the middle thick strip, over the last 2 thin strips, and under the last thick strip. Repeat this process with the remaining lattice strips. Trim any excess crust from the lattice.
6. Brush the top of the pie with the remaining egg wash. Sprinkle with turbinado sugar. Bake Grandma’s apple pie for 65 to 70 minutes, or until the crust is golden brown and the filling is bubbly around the edges. Check the pie halfway through baking – if the crust is browning too quickly, place a pie shield over the edges, or lightly wrap the edges of the crust with strips of aluminum foil to prevent it from burning.
7. Allow the pie to cool completely to room temperature before slicing. Enjoy with a scoop of vanilla ice cream, or with fresh whipped cream and a drizzle of salted caramel sauce.