1 package refrigerated rolled pie crusts
1/2 cup plus one tsp. sugar
1/2 cup packed light-brown sugar
3 Tbs. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
Pinch ground cloves
2 pounds Granny Smith apples, peeled and cored*
2 pounds Fuji apples, peeled and cored*
2 Tbs. butter
2 Tbs. lemon juice
1 Large egg, beaten with 1 Tbs. water
Heat oven to 400. Unroll on pie crust onto work surface. Roll out slightly with rolling pin to 12 inches. Fit into bottom and up side of a 9-inch deep-dish pit plate. Prick bottom of crust with fork;refrigerate while assembling filling.
In a small bowl, blend 1/2 cup of the sugar, the light-brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Cut apples into 1/2 inch pieces. Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool for 25 minutes.
Pour cooled apple mixture into prepared crust-lined pie plate. Unroll second pie crust and roll out slightly to 12 inches. Cut 1-inch vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 tsp. of sugar. Bake at 400 for 20 minutes then reduce temperature to 350 and bake an additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing and serving.
*I used Golden Delicious and Empire Apples. They seemed juicier but still good.