Double pie crust
5-6 Apples (I prefer a combination of at least 2 apple varieties. My favorites: Fireside, Macintosh, Honey Crisp, Granny Smith)
2-1/2 Tablespoons flour
1/2 plus 1/8 cup sugar (adjust amount based on sweetness of apples
1 teaspoon cinnamon
1/4 tsp nutmeg
2 Tablespoons Lemon Juice
2 Tablespoons Tuaca, Cointreau, or a sweet white wine like Moscato
2-3 teaspoon butter
1 tablespoon sugar plus 1 teaspoon cinnamon mixed together
Mix flour, sugar, cinnamon and nutmeg in a small bowl. Peel and slice apples. Mix flour mixture into apples. Mix in lemon juice and Tuaca. Allow apples to sit for a few minutes.
Preheat oven to 400 degrees. Par-bake the bottom crust for about 5 minutes. Pour apple mixture into crust. Put small pieces of butter on top of the apple mixture.
Roll out and cut the top crust into strips, roughly 1/2″ wide. Lay one of the longest strips across the middle of the pie. Lay another strip across the first, segmenting the pie into quarters. Add another strip next to one of the first two strips, continue adding strips, going over and under alternating strips in a “basket weave” pattern.
Brush the crust gently with an egg wash. Sprinkle with cinnamon-sugar mixture.
Bake for about 30 minutes uncovered, cover with foil when the crust is browned. Bake for a full hour total. It’s also wise to place a pan on the rack under the pie in case it boils over while cooking.