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1
Prepare pie crust as directed and chill.
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2
For the filling, in a large bowl, combine sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon zest and juice . Toss to coat evenly.
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3
Place oven rack in the center position. Preheat oven to 400u00b0F.
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4
Remove one crust from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12-inch circle that is 1/8 inch thick. Carefully lay the crust into the bottom of a deep dish pie plate. Spoon the apple filling over the bottom crust and discard juices at the bottom of the bowl.
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5
Remove the second chilled pie dough from the fridge and let set for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12-inch circle at 1/8 inch thick. Carefully lay it over the apple filling.
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6
Use a sharp knife to trim dough along the outside edge of the pie plate. Lift edges where pie crusts meet, gently press to seal and fold them under. Rotate pie plate and repeat this process until edges are neatly tucked under themselves. Cut 4 slits in the top of the dough to allow steam to vent. Place pie on a baking sheet.
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7
Brush the surface of the pie crust with egg wash and sprinkle with sanding sugar. Cover edges with a pie shield or a strip of foil to keep them from over browning during the first 25 minutes. Bake at 400u00b0F for 25 minutes.
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8
Carefully remove the pie shield, reduce oven temperature to 375u00b0F and continue to bake for an additional 30-35 minutes or until top is golden brown and juices are bubbly. Cool at room temperature for at least 3 hours.
