Make the filling. To make the filling, peel, and core the apples, slice, and add to the large mixing bowl. Add the following ingredients to the bowl with apples: crushed nuts, arrowroot powder, sugar, cinnamon. Mix well to combine.
Make the pie – Preheat the oven to 375 degrees. On a large flat surface, roll out the dough for the bottom of the pie, layer the pie dish pressing the dough firmly. Add the apple pie filling. Roll out the top layer and cover the pie. Seal by tightly pressing and trim the leftover dough.
Brush the egg wash. Whisk the egg, and using the pastry brush, add a touch of egg wash all over the top.
Bake the pie. Bake pie on the middle rack for 45-60 minutes. The pie is done when the crust is golden
Cool and serve.
Keep the dough in the refrigerator before you are ready to work with it. It’s easier to work with cold dough to roll and shape it.If you are looking to make your own pie crust, this detailed instruction on making the pie crust will help.Choose the right apples for the apple pie. I like to use Honeycrisp or Fuji since they keep the shape and add a perfect amount of sweetness.Add plenty of filling to the pie to keep it full.To avoid watery filling, I recommend skipping adding extra liquids.Bake till golden, start checking on your pie after 45 minutes: if you notice that top burns, cover with foil.The pie will hold the best shape after being cooled and refrigerated.Serve with a dollop of ice cream if desired.This recipe used a pie dish 9 1/2 inches in diameter.To make this pie gluten-free, use a gluten-free pie crust.