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1
Position a rack in the center of the oven and preheat to 350F.
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2
Line a half-sheet pan with parchment paper.
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3
To make the filling, gently toss the apples, sugar, flour, maple syrup, lemon juice, cinnamon, and vanilla in a medium bowl until well combined.
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4
Lightly flour a work surface.
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5
Unwrap the dough and rap the entire circumference around its edge on the work surface.
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6
Dust the top of the dough with flour.
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7
Roll out into a 15-inch round.
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8
Transfer the dough to a 9-inch pie pan, centering it in the pan, and let the excess dough hang over the sides.
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9
Heap the apples in the crust, mounding them high in the center.
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10
Bring up the edges of the dough, pleating the dough as needed around the circumference of the dish the center of the filling will be visible.
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11
Brush the exposed crust with the egg.
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12
Place the streusel over the exposed filling to cover it, then sprinkle any remaining streusel over the crust.
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13
Place the pie on the half-sheet pan.
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14
Bake, rotating the pan halfway through, until the crust is golden brown and any juices that escape are thick, about 1 hour.
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15
If the crust is browning too quickly, tent it with parchment paper.
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16
Remove from the oven and cool on a wire rack for 1 hour.
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17
Serve warm or at room temperature.
