Line a baking sheet with parchment paper and preheat your oven to 425°F.

Peel, core, and slice the apples into ⅛-1/4 inch thick pieces, then toss with lemon juice.

In a skillet, combine apples with brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and vanilla extract. Cook for 20 minutes covered.

Spread cooked apple mixture on the baking sheet and refrigerate for 30 to 40 minutes.

Fit one layer of pie crust into a pie plate and fill it with cooled apple mixture. Brush edges with egg wash.

Lay the second crust over the filling, crimping the edges together.

Chill the assembled pie in the refrigerator for 30 minutes.

Brush the top with egg wash, then bake at 425°F for 15 minutes, reduce to 350°F and bake for an additional 30-35 minutes.

Allow the pie to cool completely on a wire rack before serving.