Roll 1 disk of dough into 12-inch circle on floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, Jetting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Leave any dough that overhangs plate in place. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Roll other disk of dough into 12-inch circle on floured counter, then transfer to parchment paper-lined baking sheet; cover with plastic and refrigerate for 30 minutes.

Toss apples, ½ cup granulated sugar, brown sugar, lemon zest, salt, and cinnamon together in Dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes.

Spread apples and their juices on rimmed baking sheet and let cool completely, about 30 minutes.

Adjust oven rack to lowest position and heat oven to 425 degrees. Drain cooled apples thoroughly in colander set over bowl, reserving¼ cup of juice. Stir lemon juice into reserved juice.

Spread apples into dough-lined plate, mounding them slightly in middle, and drizzle with lemon juice mixture. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling.

Trim overhang to ½ inch beyond lip of plate. Pinch edges of top and bottom dough firmly together. Tuck over­hang under itself; folded edge should be flush with edge of plate.

Crimp dough evenly around edge of plate. Cut four

2-inch slits in top of dough. Brush surface with egg wash and sprinkle evenly with remaining 1 tablespoon granu­lated sugar.

Place pie on aluminum foil-lined rimmed baking sheet and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 40 minutes longer. Let pie cool on wire rack until filling has set, about 4 hours.