1Make the dough by hand. In a medium bowl, whisk together the flour, sugar and salt.
2Using your fingers, work the butter into the dry ingredients until it resembles yellow corn meal mixed with the bean sized bits of butter.
3If the flour/ butter mixture gets warm, refrigerate it for 10 minutes before proceeding.
4Add the egg and stir the dough together with a fork or by hand in the bowl.
5If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
6Make the dough in a food processor, With the machine fitted with the metal blade, pulse the flour, sugar and salt until combined.
7Add the butter and pulse until it resembles yellow corn meal mixed with bean size bits of butter, about 10 times.
8Add the egg and pulse 1-2 ties, don't let the dough form into a ball in the machine (if the dough is very dry add up to a tablespoon more of cold water.)
9Remove the bowl from the machine, remove the blade and bring the dough together by hand.
10Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
11Make the filling. Put the lemon juice in a medium bowl. Peel, halve and core the apples.
12Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
13In a large skillet, melt the butter over medium high heat. Add the apples and cook, stirring until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
14Cover, reduce heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
15Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible.
16Return the juices to the skillet and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
17In a medium bowl toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerate or freeze up to 6 months)
18Cut the dough in half. On a lightly floured surface, roll each half of dough in a disc about 11-12 inches wide.
19Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
20Place a rack in the lower third of the oven and preheat the oven to 376.
21Line the bottom of a 9 inch pie pan with one of the discs of dough and trim it so it lays about 1/2 inch beyond the edge of the pan.
22Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the egg.
23Place the second disc of dough over the top. Fold to top layer of dough under the edge of the bottom layer and press the edges together to form a seal.
24Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar.
25Pierce the top of the dough in several pieces to allow steam to escape while baking. Refrigerate for at least 15 minutes.
26Bake the pie on a baking sheet until the crust is golden, about 50 minutes.
27Cool on a rack before serving. The pie keeps well at room temperature (covered) for 24 hours or refrigerated for up to 4 days. Cooks note: you may freeze the uncooked pie but don't brush it with egg or dust it with sugar before hand.
28Place the pie in the freezer for 30 minutes, to harden it slightly and then double wrap it with plastic wrap.
29Freeze up to 6 minutes. When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar.
30Bake from the frozen state until golden brown about 1 hour and 10 minutes.