Preheat oven to 425 degrees F. Let crusts stand at room temperature for 30 minutes to soften slightly. Line a 9" pie pan with one of the crusts, gently pressing the crust into the bottom of the pan, letting about 1" hang over the edges.

Peel and slice 6-8 apples to make 6 cups. Place in large bowl and sprinkle with lemon juice; toss apples gently to coat. In small bowl, combine flour, 1 tsp. cinnamon, 3/4 cup sugar, salt, and nutmeg and stir well. Sprinkle over apples; gently toss to coat. Pour apples and sugar mixture into the pie shell, mounding the apples higher in the center. Cut butter into tiny pieces and sprinkle over the apples.

Cut remaining crust into 1/2" strips and make a lattice top, or simply place the crust on top of the apples. Fold edges together and flute them with your fingers or a fork. In a small bowl, beat egg with water and gently brush over the crust. If you used a whole top crust, cut several small slits in the crust to let steam escape as it bakes. In another small bowl, combine 2 Tbsp. sugar and 1/2 tsp. cinnamon; sprinkle over top of pie.

Bake pie at 425 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 35-45 minutes longer, until apples are tender when pierced with a fork, juices are bubbling in the center of the pie, and the pie crust is golden brown. Let cool for at least one hour, then serve. Serves 8