Classic Apple Pie

1. Combine flour, sugar and salt in a large bowl. Use a pastry cutter or two knives to cut in the cold butter until no piece of butter is bigger than about a pea. Slowly stir in ice water, one tablespoon at a time, until dough comes together. Shape dough into two equal balls and lightly flour a work surface for rolling.
2. Roll the first ball of dough out into a 12 inch circle that is about ⅛ inch thick. Carefully transfer to a 9 inch pie dish and press into the bottom and up the sides of the dish. Roll out the second ball of dough exactly as you did the first, only this time cut the dough into equal strips about ¾ to 1 inch wide.
3. Fill the pie dish with apple pie filling, spreading it out evenly. Top with lattice strips, alternating tucking them under and over for a weaved effect. Press edges of lattice strips into the bottom edge strip of the pie, then trim off any excess and crimp the edges with your fingers to seal.
4. Brush the top of the pie with the egg wash, then bake at 425 for 15 minutes, then reduce heat to 350 and bake for another 30-45 minutes or until the filling is bubbly and the crust is golden brown.
5. Remove from the oven and let cool before serving.

Note: if you do not wish to make a lattice, you can substitute the homemade pastry crust with our frozen pie crusts if desired! Par bake the bottom crust and then continue with the recipe as written, either leaving the top of the pie exposed or topping with an additional frozen pie crust per the back of the box instructions.