In a medium saucepan over medium heat, add unsalted butter. Whisk in 3 tbsp of flour, then simmer for 1 minute, whisking constantly. Next, whisk in ¼ cup water and 1 cup sugar and bring to a boil. Reduce heat and continue simmering for 3 minutes, frequently whisking, then remove from heat and set aside.

Next, peel the apples and remove the cores. Then, thinly slice the apples, and place them in a large bowl. Sprinkle the apples with cinnamon and toss to combine.

Pour the sauce over the apples and stir to coat the apple slices.

Flour your work surface and spread out one of the pie crusts to a 12-inch diameter “circular .” Transfer it to the 9″ pie dish by wrapping it around your rolling pin.

Distribute the apple mixture in the center, being careful to avoid getting the filling on the pie crust’s top edges, making it difficult to bind.

Roll out the second crust into an 11″ round and cut it into ten strips of roughly equal thickness using a pizza cutter. Arrange strips in a woven lattice pattern (look at recipe notes for instructions).

Brush the top with the egg mixture made from 1 egg and one tablespoon of water.

Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents.

Let it rest at room temp 1 hour before serving.