Preheat oven to 350° F.
Take your first sheet of pie crust and place it into a 9-inch pie plate. Make sure to press the crust into the pan so that it is even and flat. Trim edges where necessary.
Core and peel your apples. Cut apples into quarters. From each quarter, slice apples and cut slices in half.
In a bowl, combine brown sugar, cinnamon, nutmeg, flour, and vanilla extract.
Add apples to bowl and stir to thoroughly coat apples in mixture.
Pour apples into pie crust.
Cut tbsp of butter into small pieces and spread out on top of the apples.
Cut the second sheet of pie crust into strips about ¼-½ inch in width.
Place strips vertically on top of the apples spread out with about ¼-½ inch between them.
Fold the center strip up and place a strip horizontally in the middle of the pie. Fold first strip back over the new strip. Do this for ever other vertical strip alternating between, over, under, over, etc.
Repeat until whole pie has lattice top. Pinch edges together and trim where needed.
If doing an egg wash, beat an egg and brush the beaten egg on top of the crust. This helps the crust have the shiny appearance.
Bake pie for 50-60 minutes or until crust is golden brown and pie filling seems to be bubbling/oozing. If your edges are browning too quickly, you can cover with some tin foil.
Allow pie to cool for 15 minutes or more before serving.