1 package piecrust (not in a shell)
3 large apples (like Honeycrisp, Jonathan or Granny Smith)--peeled, cored and thinly sliced
2 tablespoons lemon juice
1 teaspoon pure vanilla extract
¼ cup sugar
¼ cup brown sugar
3 tablespoons all-purpose flour
2 teaspoons cinnamon
Pinch of salt
1 tablespoon water
2 tablespoons turbinado (raw) sugar
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the piecrust until it is about 10 inches in diameter. (A standard packaged piecrust is 9 inches, so lightly roll it out to flatten it and make it a bit bigger.) Transfer the crust to the prepared baking sheet and refrigerate uncovered while you prepare the filling.
3. In a large bowl, toss the sliced apples with the lemon juice and vanilla extract to combine.
4. In a small bowl, whisk the sugar with the brown sugar, flour, cinnamon and salt to combine. Toss the apples with the flour mixture.
5. Take the piecrust out of the refrigerator and pile the apples in the center of the crust, leaving about an inch uncovered around the edge.
6. Fold the edge of the dough up and over the apples at the perimeter to encase the filling.
7. In a small bowl, whisk the egg with the water to combine. Lightly brush the egg wash around the edge of the crust. Sprinkle the turbinado sugar around the edge of the crust.
8. Bake until the crust is golden brown and the filling is bubbly, about 30 to 40 minutes. Cool 5 minutes before slicing and serving.