Put the apples in the large mixing bowl. Add the sugar, flour, cinnamon, and lemon juice. Toss everything until the fruit is well coated.

Roll out the bottom crust on a floured surface. Place it gently into the deep dish pie plate. Let the extra dough hang over the side edges.

Pile the apple mixture high inside the bottom crust. Press the apples down slightly to fit them in. Dot the top of the fruit with butter bits.

Roll out the second piece of pie dough. Drape it carefully over the tall mound of apples. Trim the extra dough and pinch the edges tight.

Cut a few small slits in the top crust. This allows steam to escape while the pie bakes. Brush the top with a beaten egg wash.

Place the pie on a large baking sheet. Bake for twenty minutes at the high heat setting. Lower the oven to 375 degrees for the rest.

Bake for another fifty to sixty minutes total. The crust should be a very deep golden brown. Let the pie cool for at least four hours.