Start by making the pie crust/and or preparing the pie pan.
Roll out pie crust (Homemade version here) into about 12 inches, and the other roll it out, then cut the dough into long strips for the lattice. You can equally cover the dough without making lattice.
Transfer the dough to a 9-inch pie plate, gently fit it in, trim any excess dough hanging on the edges, then decorate the edges as desired. Refrigerate the pie and strips for at least 45 minutes or until ready to be bake. Proceed with the apples.
Peel apples, then core and slice about ¼-inch to ½-inch thick. Place in a bowl of lemon water (this prevents the apple from turning brown) while you proceed with the rest of the ingredients.
When ready to proceed with the pie, thoroughly drain the apples slices and place in a large bowl, add brown and granulated sugar, cinnamon spice, nutmeg, ground ginger, allspice, salt, and lemon juice. Mix and then add cornstarch.
Place the filling in a prepared pie pan, arrange apples to evenly distribute. Then add the butter pieces over the apples.
Cover with pie strips a whole top pie crust. Lightly brush edges and strips with the egg wash. And sprinkle with some turbinado sugar.
Cover edge of crust with foil paper or pie shield, to prevent excessive browning, optional. Heat oven to 375°F. Place pie on a baking sheet, to prevent any spillover from the bake.
Bake for 40 to 45 minutes or until the pie is bubbly and the crust is golden brown. Remove the foil on the last 15 minutes before the pie has cooked through. Serve warm with ice cream.