Preheat oven to 425 degrees and spray your 9” pie plate with cooking spray.
Peel and thinly slice apples and place them in a large mixing bowl. I use an apple peeler and slicer to make this super quick and easy.
In a small bowl mix brown sugar, white sugar, cinnamon, nutmeg, salt and flour. Pour this mixture on top of the apples. Using a wooden spoon stir the sugar mixture with the apples until the apples are evenly coated.
Place one pie crust in your pie plate. Pour the apple mixture in to the pie crust. Your pie will be full and may even mound up in the middle.
Top the apples with the second pie crust. I like to do a lattice top on my apple pie, but you can keep it simple! Just make sure you cut slits in the top crust so the pie can vent. Press the edges of the top and bottom crust together to seal the pie.
In a small bowl make an egg wash by whisking together the egg and water. Brush the egg wash on top of the pie. Sprinkle remaining tablespoon of sugar over the top of the pie.
Cover the edge of the pie with a pie crust shield or aluminum foil to prevent burning. Bake 45-50 minutes until the pie is golden brown and the juices begin to bubble.