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1
Preheat the oven to 375 degrees F.
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2
Cut the top 1/2 inch from the 4 apples.
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3
Using a melon baller or spoon, dig out the insides of the apples and reserve, leaving 1/4 inch flesh next to the skin.
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4
Remove the cores and seeds and discard.
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5
Coarsely chop the scooped fruit and add it to a medium bowl; you should have at least 1 1/2 cups.
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6
If not, peel, core and dice the additional apple and add it to the bowl.
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7
Sprinkle the lemon juice over top and toss to coat.
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8
Add the brown sugar, granulated sugar, flour, cinnamon, nutmeg and salt to the bowl and mix.
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9
Divide the filling among the hollowed-out apples.
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10
Roll out the pie crust and using a pastry wheel, cut it into 1/4-inch-thick strips.
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11
Brush a light coating of egg wash along the top edge of each apple.
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12
Weave the strips into a lattice atop each apple, using the egg wash to adhere (see Cook's Note).
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13
Lightly brush the top of each lattice with the egg wash.
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14
Place the apples in an 8-by-8-inch baking dish.
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15
Add 1 inch of water to the bottom of the dish.
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16
Cover with foil and bake for 20 minutes.
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17
Remove the foil and bake until the crusts are golden brown and the filling is bubbling, an additional 25 minutes.
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18
Place the apples on a cooling rack to cool to room temperature before serving.
