Make the pie crust

• Whisk together the flour, sugar and salt in a large bowl.
• Add the cold cubed butter and cut it into the flour with a pastry cutter or your fingertips until pea-sized pieces remain.
• Gradually add the ice cold water, mixing gently until the dough just comes together without overmixing.

Chill the dough

• Divide the dough into two portions, one slightly larger for the bottom crust.
• Shape into disks, wrap and refrigerate.

Prepare the apple filling

• Peel, core and slice the apples to your preferred thickness.
• Melt the butter in a saucepan, then add the apples, brown sugar, granulated sugar, flour, cinnamon, nutmeg, salt and lemon juice and mix well.
• Cook over medium-low heat until the apples are softened and the liquid has thickened.

Finish and cool the filling

• Stir in the vanilla extract.
• Remove from the heat and let cool completely.

Line the pie dish

• On a lightly floured surface, roll out the larger dough disk into a 3-4 mm thick circle.
• Carefully transfer it to an 8-inch pie dish and press it gently into the bottom and sides.

Fill and lattice the pie

• Add the cooled apple filling and spread it evenly.
• Roll out the remaining dough, cut it into strips and arrange them into a lattice crust.
• Trim the excess dough, crimp the edges to seal and brush the crust with egg wash.

Bake the pie

• Bake in a preheated oven at 220 °C for 20 minutes.
• Reduce the temperature to 190 °C and bake until golden brown, covering the edges loosely with foil if they brown too quickly.

Bake at lower temperature

• Continue baking at 190 °C until the crust is golden brown.

Cool before slicing

• Let the pie cool completely so the filling sets before slicing.