Thanks-for-getting-me-a-piano Apple Pie!

My darling husband got me a piano yesterday! I've been playing since I was 7 years old, and haven't had a piano since I was 18. It's something I've always loved to play and enjoyed, even though I'm extremely piano shy and have a hard time playing if people are around.
Regardless, I have one now and love it! It's old and worn, but it still plays well, and I want to paint flowers on it.
So how does one thank a loving man? With a pie of course! Here's the recipe for this yummy thank you pie! The crust is from Martha Stewart, but it turns out really nice and flaky like a good crust should! Mmmmm. <3




Crust: Makes 1 double-crust or two 9" crusts.
Pate Brisee
2 1/2 cups all-purpose flour
1 teaspoon salt
1 cup cold (2 sticks) unsalted butter, cut into 1/2-inch pieces
1/4 to 1/2 cup ice water

Directions:
Pulse flour and salt in a food processor. Add butter, and pulse until mixture forms coarse crumbs with some larger pieces remaining, about 10 seconds.

With machine running, add ice water in a slow, steady stream just until dough holds together without being wet or sticky, no longer than 30 seconds.

Divide into two equal pieces. Roll one out and fit into a pie dish, freeze for 30 minutes until firm.
Shape the second piece into a disk and wrap in plastic and refrigerate for 30 minutes.

Filling:
3lbs Granny Smith apples, peeled, cored, sliced into 1/4"
1/2 C. Granulated sugar
1/4 C. Brown Sugar
2 Tblsp Flour
2 Tblsp. Lemon juice
1/2 tsp. Cinnamon
1/4 tsp. nutmeg
1/4 C. unsalted butter, cut into pieces
2 Tblsp. Bread crumbs or graham cracker crumbs

Egg wash:
1 egg yolk
1-2 Tbsp Heavy cream or milk
Whisk together

Preheat oven to 375*F

Place all the ingredients except for butter and crumbs into a large bowl and toss until evenly coated.
Sprinkle the crumbs evenly into prepared pie shell.
Pour the filling into the shell, spreading it around evenly. Dot with butter.
Roll out the top crust and place on top of the pie. Cut off some of the extra edges. Save the trimmings. Fold the edges under and press into the bottom crust and make some fluted edges or crimp with a fork or however you wish.
With a paring knife make some vents(You can cut out a little design before you put the top crust on if you wish).
Roll out the remaining crust and use cute cookie cutters to add a little flare to your pie.

Egg wash the pie and place cutouts wherever desired. Egg was cut outs and sprinkle with sugar.
Place foil around the edges of your pie crust so it doesn't burn. It doesn't need to be on tight, just place it on top.
Bake for 40 minutes with the foil on.
Bake for another 20-30 minutes with the foil off.
The crust should be a nice golden brown and the pie should be smelling amazing!!!

Let cool, and top with vanilla ice cream!
Eat and enjoy!