5-6 Gala apples, peeled, cored, and sliced
3 tablespoons lemon or lime juice
⅓ cup of cane sugar
⅓ cup light brown sugar
⅓ cup flour (we used oat flour to keep it gluten-free)
1 tablespoon ground cinnamon
2 tablespoons butter*
1 egg + 2 tablespoons water, whisked together (this is your egg wash)**
This step can be skipped if you don't use or cannot have butter.*
You can substitute the egg wash with oil.**
Preheat oven to 425 degrees F.
Carefully roll out the pie crusts and gently press it into a greased pie dish, allowing excess to hang over the edge. Cover lightly with plastic wrap and stick it in the fridge to chill.
In a large bowl, toss the apple slices with lemon or lime juice.
Add the sugars, flour, and cinnamon to the bowl and toss to coat. Allow apples to sit for about 5 to 10 minutes in this sugar and spice mixture so that they release more juices.
Spoon the apple filling into the chilled pie crust-lined pie dish.
Cut butter into very small pieces and sprinkle over the apples.
Decorate the top of the pie with the remaining crust as desired.
Brush egg wash or oil lightly around the edge of the pie.
Bake for 30 to 35 minutes, or until the top is golden brown and juices are bubbling.
Let cool on a wire rack for at least 30 minutes.