Preheat your oven to 375°F and position the rack to the lower-middle position for even heat distribution. Place one pie crust into a 9-inch pie dish, allowing edges to hang over slightly, then refrigerate while preparing the filling.

Peel, core, and slice the Granny Smith apples into quarter-inch slices for uniform cooking throughout the pie. In a large bowl, combine granulated sugar, brown sugar, flour, cinnamon, nutmeg, and salt using a whisk to break up any lumps.

Add the sliced apples to the dry mixture along with lemon juice and vanilla extract, tossing gently until every slice is evenly coated. Let this apple filling sit for five minutes to allow juices to release slightly, creating natural syrup as it bakes.

Pour the apple mixture into the chilled pie crust, mounding slightly in the center and dotting with 2 tbsp butter cut into small pieces. Place the second crust on top, trim excess dough to one inch, fold edges under, and crimp with a fork for a rustic look.

Make an egg wash by whisking together one egg and one tablespoon water, then brush generously over the top crust. Cut four small steam vents in the center using a sharp knife, spacing them evenly about two inches apart.

Bake at 375°F for 50-55 minutes until the crust is deep golden brown and you see apple filling bubbling gently at the edges. This thanksgiving apple pie family recipe will have your kitchen smelling absolutely incredible by minute thirty.

Remove from oven and cool on a wire rack for at least 20 minutes before slicing, allowing the filling to set properly. Serve slightly warm or at room temperature for the best flavor and texture that your guests will absolutely love.