Peel, core, and slice 3 pounds of apples into thin slices (¼ to ⅛ inch thick).
Place them in a large bowl. Add 2 tablespoons of lemon juice and mix gently.
Add 1 cup sugar, ½ cup flour, 1½ teaspoons cinnamon, ¼ teaspoon nutmeg, and any optional spices.
Mix until the apples are coated and the mixture looks glossy.
Flour your surface and roll one round of pastry dough to ⅛ inch thick. Transfer it to a 9-inch pie pan.
Let the extra dough hang over the edge.
Layer the apple mixture into the crust. Press down gently to avoid gaps.
Sprinkle 2 tablespoons of butter pieces on top.
Roll out the second pastry round. Make a lattice top or use a full sheet with vent holes.
Trim and tuck the edges. Pinch to seal.
Brush the top with beaten egg and sprinkle sugar.
Bake at 425°F for 20 minutes, then reduce the temperature to 375°F and continue baking for an additional 50 minutes.
Cover the edges with foil if they are browning too fast. Cool for 4 hours before serving.
