Remove pie dough from refrigerator to soften before rolling. Use a glass pie plate, preferably deep-dish—glass helps the bottom crust cook properly.

Working with one dough portion at a time, on a lightly floured surface roll out into a thin circle using a rolling pin, blench scraper, and dustings of extra flour to prevent the dough from sticking.

Roll up the bottom crust onto the rolling pin, transfer to the pie plate, and gently fit to the sides and bottom. Trim overhang, allowing an inch or two for crimping (after filling and top crust). Set the pie plate in the refrigerator while you prepare the filling and roll out the top crust.

Peel, core, and slice the apples about ¼-inch thick. Add to a bowl and spritz with lemon juice. Sprinkle in the sugar, flour, cinnamon, and salt, stir and let stand for 15 minutes, stirring now and then.

Preheat oven to 425° F.

Roll out top crust and allow it to rest on the counter until its time.

Spoon apples into bottom crust and dot with the butter. Cover with top crust and crimp the edge. Cut a few steam vents in the top crust with a sharp knife.

Brush top crust with egg wash and sprinkle with raw sugar and cinnamon.

Bake for 30 minutes at 425°. Slip a sheet pan beneath it to catch any drips, lower heat to 350° and bake for an additional 30–45 minutes or until aromatic and thick juices bubble up through the vents.

Remove pie from oven and let cool on a rack 3–4 hours, if you can stand the wait. (The filling thickens up completely during this time.)