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Preheat oven to 425˚F.
Melt butter in a medium saucepan over medium heat.
Whisk in flour then simmer for 1 minute, whisking constantly.
Whisk in water and sugar and bring to a boil.
Reduce heat and continue simmering for 3 minutes, whisking frequently then remove from heat.
Peel, core, and thinly slice apples and place them in a large bowl.
Sprinkle the top with cinnamon and toss to combine.
Pour the sauce over the apples and stir to coat the apple slices.
Transfer crust to 9" pie plate.
Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.
Cut second crust into 10 even-thickness strips using a pizza cutter.
Arrange strips in a woven lattice pattern over the top.
Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.
Bake at 425˚F in the center of the oven for 15 minutes.
Reduce the heat to 350˚F and continue baking for another 45 minutes or until the apples are soft and the filling is bubbling through the vents for at least 5 minutes.
Rest at room temp 1 hour before serving.