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1
Preheat oven to 400u00b0 F. Peel, halve and core each apple, then cut each half into four or five wedges.
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2
Mix 1/2 cup of the granulated sugar, the brown sugar, lemon zest, lemon juice, cinnamon, nutmeg, vanilla extract, salt, and walnuts in a large mixing bowl. Add the apple wedges and toss to blend. (cornstarch optional)
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3
Roll out bottom of pie crust, prick bottom with fork before filling.
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4
Roll the remaining piece of dough into a 1/8-inch thick rectangle. Using a fluted pastry cutter, cut the rectangle into 1/2- to 3/4-inch wide strips. Lay 5 or 6 strips across the pie. Weave a center strip first, folding back alternate strips every time you add another cross strip. Trim the lattice strips to the edge of the pie dish. Fold the bottom crust over the lattice strips and crimp to seal.
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5
Cover pie with plastic wrap and refrigerate for 1 hour. Meanwhile, set a baking sheet lined with aluminum foil on the lowest rack in the oven to catch any drippings. Remove pie from refrigerator and brush egg wash lightly over the top; sprinkle remaining 1 teaspoon of sugar over crust.
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6
Place pie in preheated oven on a middle rack and bake for 10 minutes, then lower the temperature to 350u00b0F; cover the rim of the pie with aluminum foil or a pie shield and continue baking until golden brown, about 45 to 75 minutes.
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7
If crust begins to brown too quickly, tent pie loosely with aluminum foil. When done, remove from oven and place on a cooling rack; cool for 1 hour before cutting and serving.
