First, start by chopping the apple in wedge or slices and dump them in a large bowl. Add the flour, brown sugar, cinnamon, nutmeg, salt and gently mix to make sure the apples are well coated.

Preheat over to 375F

Drop a small piece of butter in your pie tin and cover the inside with it, you want to give it a very light coating. If your tin has a lip do not cover it with butter. Drop some flour in the thin and swirl it around. The flour will stick to the butter and create a layer of protection for your dough from sticking. Reverse the pie tin and gently tap it so that all excess flour falls off, you don’t want to bite into flour.

Put 1 pie dough in your pie tin and dump the apples in. With a brush lightly coat the lip of the dough with the beaten egg then drop the second dough on top of it. The egg will help make them stick. I then like to use a fork to pinch both doughs together. After, using the backside of a knife chop off the extra dough coming out of the tin.

Now to the very least, make a square hole in the top dough to let steam out while it bakes. If you have talent then the sky is the limit and you can make some fancy design.

Using the brush again, put a thin layer of the beaten egg on the top dough and sprinkle some cane sugar on it.

Bake 35-40 minutes