Slice each apple into ¼ inch thick slices and place in a bowlSprinkle both sugars, all spices and salt over the apples while tossing to ensure they are fully coated. Set aside for an hour at room temp.

Heat oven to 400 degrees F.

Roll out one pie dough on a lightly floured surface, making it about 1 ½ to 2 inches larger than the pie dish.

Place the rolled out dough in the pie dish, and trim any dough that is hanging over to about ¾ inch of the edge of the dish. Place in the fridge while you make your pie filling.

Roll out the second dough to the same size as the first. Place on a piece of parchment paper and keep in the fridge until needed.

Toss the apples with cornstarch and place them in the prepared bottom crust. Cut about 8 pieces of butter and dot them over the pie.

Gently put the second pie dough over the filling or get creative and cut the second crust into strips to lattice the top.

Trim any excess dough from the dop crust and then fold the overhang underneath itself to create a thick rim.

Whisk eggs with a tablespoon of water to use as an egg wash for the top of the crust.

Line a baking sheet with parchment paper and place the prepared pie onto it. Bake for about 75 minutes, turning a few times for even cooking.

Let it cool. Serve and enjoy!