Feel free to tweak the spices to your taste.
By keeping the apple layers as compact as possible you can prevent the apples from "sinking" as much when they cook leaving you with a half empty pie shell.
The egg wash on the bottom crust will help keep the crust from getting soggy. The egg wash on the top crust helps with browning and acts as an adhesive for the sugar.
To keep the crust from overcooking, make a "collar" to go around the pie out of tin foil.
Starting at the lowest rack of the oven helps with cooking the bottom crust and making sure it doesn't get too soggy.
Wine Pairing Recommendations: We had this with the Wagner 2008 Riesling ice wine but muscat, riesling, sauternes or late harvest wines would also work nicely (according to What to Drink with What You Eat).