This is Mike Morgan’s favorite pie, which was developed by his mother-in-law, Carol Hampton, over many years of testing and tasting. The tart granny smith flavor balances well with the sweet Fuji apples.
Heat oven to 400 degrees. Roll both piecrusts slightly to 12 inches. Fit bottom crust into 9-inch deep-dish pie plate, prick bottom with fork, refrigerate while making filling. In a small bowl, blend ½ cup sugar, ½ cup light brown sugar, cornstarch, cinnamon, salt and cloves. Set aside. Cut peeled apples into ½-inch pieces. Melt butter in large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally until mixture thickens. Cool on rack for 10 minutes. Pour cooled apple mixture into prepared crust-lined pie plate. Top with the second piecrust. Cut a 1-inch slit in center, crimp and flute the edges. Brush pie with egg mixture and sprinkle top with 1 teaspoon of sugar. Bake at 400 degrees for 20 minutes, and then reduce heat to 350 degrees, and bake for an additional 25 minutes. Cover pie with foil if the crust browns too quickly. Cool at least 1 hour before slicing and serving.