Small Apple Pie Recipe

Place a rimmed baking sheet in the oven and heat the oven to 450 degrees F.
While your homemade dough for the crust is chilling, peel, core, and slice the apples.
In a large bowl, toss the apples with 1/4 cup sugar, brown sugar, flour, lemon juice, salt, nutmeg, and cinnamon. Set the mixture aside, and prepare to roll out the double pie crust.
Roll out each piece of the double pie crust on a floured surface, then place the bottom crust in a 6-inch pie pan.
Pour the apples into the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust.
Lay the top crust over the apples, then seal and crimp the edges of the crust using either your fingers or a fork.
Cut 3 vent holes in the top of the pie crust.
Brush the top crust with the beaten egg, and then sprinkle the remaining 1/2 tablespoon of sugar over the crust.
Carefully place the pie on the hot baking sheet in the oven, then reduce the temperature to 425 degrees F. Bake at this temperature until the top crust is golden brown, about 20 minutes.
Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees F. Bake another 30 minutes, or until the top crust is a deep golden brown and the apple juices are bubbling.
Remove the pie from the oven, place it on a wire rack, and allow it to cool a bit before serving.