1 package refrigerated pie crusts (should come with two crusts per package)
5–6 apples, cored, peeled, and sliced into 1/2-inch slices (approx 8–10 cups total)
2 Tablespoons lemon juice
1/4 cup flour
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon fresh ground black pepper
1/2 cup granulated sugar
2 teaspoons pure vanilla extract
2 Tablespoons cold unsalted butter, cut into small cubes
1 large egg, lightly beaten with 1 Tablespoon milk
Coarse sugar (or regular sugar)
Preheat oven to 400°F
Stir apples, lemon juice, flour, all of the spices, sugar, and vanilla extract together in a large bowl until thoroughly combined. Set aside.
Place one of the refrigerated pie crusts into the bottom of a pie dish and spoon the apple filling inside, making sure to get a spoonful of leftover juices as well. Place the cold butter cubes on top of the filling.
Carefully lay the other crust over the filling. Trim the excess crust from around the edges. Cut slits in the top to form steam vents. Crimp the edges to seal.
Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with coarse sugar.
Place the pie onto a large baking sheet and bake for 20 minutes.
Keeping the pie in the oven, turn the temperature down to 375°F and bake for an additional 30-35 minutes.
Allow the pie to cool for 2-3 hours at room temperature before serving. This time allows the filling to thicken up.