LuLen’s Apple Pie

Place a rimmed baking sheet in the oven and preheat to 400 degrees. In a small bowl, whisk the egg and 1 tablespoon liquid (water, cream, or milk) together.

Roll the pie crust into an 11-inch circle, ¼- to 1 ⁄ 8-inch thick, sprinkling with flour as needed so that it doesn’t stick to the work surface or the rolling pin. Place the crust in a 9-inch pie pan, gently pressing to fill the pan. Trim the edges to hang ½ inch beyond the pie pan, then fold or crimp the edges. Brush the egg wash lightly over the crust and freeze for 30 to 45 minutes. 

In a large bowl, stir together the sugar, flour, cinnamon, nutmeg, and salt. Sprinkle 2 tablespoons of the mixture evenly in the bottom of the crust. To the remaining sugar-flour mixture, add the egg, butter, and vanilla. Stir to combine.

Toss the grated apples with the lemon juice, then stir them into the sugar-flour-egg mixture. Spoon the apples into the prepared pie crust and spread evenly, leaving out any juices that accumulated in the bowl. If using, sprinkle the pecans over the top.

Place the pie on the warmed baking sheet and bake in the middle or upper rack of the oven for 10 minutes. Lower the heat to 350 degrees and bake for 45 to 50 minutes more. If the crust and pecans are browning too quickly, cover with foil.

Remove the pie from the oven and cool completely before slicing. Serve with vanilla ice cream. Kept in an airtight container, the pie will keep for two days at room temperature and two more days in the refrigerator.