|Preheat the oven to 220°C (428°F).
Divide the dough in half, and form each half into a ball.
On a lightly floured surface, roll out one of the balls into about 1/2 cm thick circle. The circle should be about 30 cm in diameter. Press the circle into a 22 cm pie plate and transfer to the refrigerator.
Roll out the remaining ball into about ½ thick circle, place it on a wax paper and cover with plastic wrap and transfer to the refrigerator.
Chill all pastry until firm, about 30 minutes
Meanwhile prepare the apple filling.
Slice 4 apples into about 1 cm slices and place them in a large mixing bowl.
Dice the remaining apples into about 1 cm cubes and add them to the bowl.
Add the lemon juice to the bowl and toss to coat the apples.
Combine the sugar, brown sugar, vanilla, cinnamon and flour in a small mixing bowl.
Add the mixture to the apples and toss until completely coated.
Transfer the apple mixture into the pastry lined pie plate.
Dot with cubed butter, and cover with the remaining pastry circle.
Cut any excess dough, and seal the edges by crimping as desired.
Use a sharp knife to cut several steam vents across the top.
Brush the top of the pie with the beaten egg and sprinkle with sugar.
Place the pie in the center of the oven and bake for 15 minutes.
Reduce the heat to 180°C (356°F).
Rotate the pan and bake until the crust is brown and the juices are bubbling, about 30-40 minutes.
Remove the pie from the oven and let cool on wire rack for at least two hours before serving.
For best results let the pie cool completely, before serving.
Store in an air tight container, until ready to serve and warm up just before serving.
Serve warm with vanilla ice cream or just plain.
The pie can be refrigerated for up to 1 week.