Preheat oven to 425 degrees.

Mix the the both sugars, flour, salt, cinnamon, nutmeg, and vanilla in a large bowl. Add in apples and make sure they are all fully coated with the sugar mixture.

Lightly grease the pie plate with non-stick spray before putting in the dough. Place dough in pie dish and trim and crimp edges of dough.

Line pie dough with wax paper and fill with beans or pie beads. Bake the crust for 10 minutes, then remove it from the oven and take out the pie weights and the wax paper liner. This will ensure a non-soggy bottom crust.

Add pie filling to pie dish. Place pieces of butter all over mixture.

Cover with top pie crust. Make scalloped edges. Make small slits all over pie crust - I generally do about 6-7.

Cover with foil to prevent excessive browning. Bake for 40 minutes, then remove foil and bake for an additional 10-15 minutes. After removing the foil be sure to watch the pie - depending on your oven temperature it may take less time.

Take pie out of oven and let it sit on wire rack for 2 hours before serving (that is if you can wait).