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1
Peel, halve and core the apples.
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2
Cut each half into 5 or 6 wedges.
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3
Melt the butter in a wide, shallow, slopingsided pan over medium heat.
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4
When the butter begins to sizzle, add the sliced apples and cook, tossing or gently stirring, until they begin to sizzle about a minute.
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5
Add the lemon juice and sugar and continue to toss or gently stir often until the apples are tender, but still fairly firm about 5 minutes longer.
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6
If the appleshave exuded a large quantity of juice, they will reabsorb it as they cool.
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7
Pour the filling out into a nonreactive pan, or a pan lined with plastic wrap, on which the apple slices will fit in a single layer.
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8
Sprinkle with the cinnamon and let cool.
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9
Set a rack at the upper and lower thirds of the oven and preheat to 400F (200C).
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10
Roll out the bottom crust and arrange in pan.
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11
Pour the cooled filling into the bottom crust.
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12
Roll out the top crust for double crust pie.
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13
Cut several slashes in the top crust and carefully brush with egg wash.
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14
Be careful not to leave puddles of liquid on the crust.
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15
If you wish, sprinkle the top crust with sugar.
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16
Place the pie in the oven on the lower rack and lower the temperature to 375F (190C).
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17
Bake the pie for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling.
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18
If the top crust has not colored sufficiently after 30 minutes, move the pie to the upper rack of the oven for the last 10 minutes.
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19
Cool the pie on a rack.
