Peel and core apples. I use a potato peeler but you can also use an apple peeler. Slice the apples into ⅛-¼ inch slices. Place sliced apples into a large skillet and pour the lemon juice over the top. Mix the apples until they are coated in lemon juice.
Place the pan on the stovetop and set it to medium heat.
Cover the apples with packed brown sugar, granulated sugar, cinnamon, salt, nutmeg, flour, and vanilla. Mix well.
Once the sugar is melted and all the apples are covered, cover the pan with a lid and let it simmer. Stir the mixture every couple of minutes to prevent the apples and sugar from burning. Continue to do this for about 20-25 mins or until the apples and nice and tender.
The apples need to cool before placing them in the pie crust. You can either keep them in the pan, or place them on a cookie sheet and place it in the freezer until the apples have had a chance to cool down.
Place the apples in the pie crust, and top with the second piece of pie crust, and crimp or fold the edges over the top binding the top and the bottom together. Brush the top of the pie with egg and milk mixture. You can also sprinkle raw sugar over the top if you would like.
Place the pie back into the refrigerator until the oven is preheated to 425°.
Place the pie on a lined baking sheet and bake the pie at 425° for 15 mins or until the edge of the crust is slightly golden brown.
Remove the pie from the oven and cover the crust with tin foil or a crust guard. Place the pie back into the oven and reduce the temperature to 350°. Bake for 40-45 mins.
Once the center of the pie is a golden brown color remove the pie from the oven.
Let the pie cool completely before serving. Enjoy!!!