Classic Apple Pie

Preheat your oven to 425 degrees 

Add 1/2 cup of butter into a skillet over medium heat and once it has melted, add 1/4 cup of all purpose flour and cook for 60 seconds while stirring constantly

Add 1/4 cup of apple cider, 1/2 cup of brown sugar, 1/2 cup of granulated sugar and 2 teaspoons of vanilla extract, whisk to combine and bring to a simmer for 3 minutes and the transfer the skillet off of the heat and set aside for now

Peel the apples, remove the cores and thinly slice. Place the apple slices in a large bowl and add 2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg and 1/4 teaspoon of cloves and toss to coat all of the apples 

Pour the butter sauce over the apples and mix to combine 

Roll 1 portion of pie dough out to a 12 inch circle on a lightly floured surface 

Transfer the pie dough into a 9 inch pie dish and add the apple pie filling

Roll the other portion of pie dough into a 10 inch round if covering the pie smoothly or slice into long strips if creating a lattice top

Pinch the outer edges to seal and brush the top of the pie dough with a mixture of an egg and a tablespoon of water

Optional: sprinkle the pie dough with coarse grained sugar 

Bake the pie in a 425 degree oven for 15 minutes and then reduce the ovens temperature to 350 degrees and bake for another 45 minutes (1 hour total)

Allow the pie to cool for 4 hours before slicing so the filling can fully set