3 pounds crisp, sweet-tart apples, peeled, cored and sliced into ½-inch thick slices
1 tablespoon lemon juice
1 teaspoon vanilla extract
2/3 cup sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
2 unbaked pie crusts for 9-inch pies
1 large egg whisked with 1 teaspoon water
Preheat the oven to 375 F.
Place the apple slices in a large mixing bowl, and toss them with the lemon juice to coat. Stir in the vanilla.
In a small bowl, stir together the sugar, flour and cinnamon. Add the flour mixture to the apples, and toss them to coat.
Fit one of the pie crusts into a 9-inch pie dish.
Transfer the filling mixture to the pie crust, and arrange the apple slices so that they are mounded in the center.
Brush the edge of the bottom crust with the egg wash, and then place the second pie crust on top, crimping them together.
Brush the egg wash all over the top crust, and then cut several slashes in the crust to allow steam to escape.
Place the pie on a baking sheet to catch any drips while baking, and bake for 20 minutes.
Lower the heat to 350 F, and continue baking for about 45 minutes more, until the crust is golden brown and the juices bubble.
Remove the pie from the oven, and let it cool on a wire rack for at least 1 hour before serving.