Preparation

• Prepare the flaky pie crust recipe which makes 2 (9") pie crusts, one for the bottom and one for the top of the pie. The pie dough will need to chill for at least 1 hour before rolling out. Or use a store-bought pie crust.
• Place oven rack in the center position and preheat the oven to 400°F (204°C).
• In a large bowl, combine sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and lemon juice and zest; toss to coat evenly.
• Remove the pie crust dough from the fridge and let rest at room temperature for 5-10 minutes. On a lightly floured surface, roll one disc into a 12" circle that is ⅛" 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. Roll out the second disc of pie crust until it is ⅛" thick and lay it over the apple filling.
• Trim the dough along the outside edge of the pie plate. Lift the edges where the two pie crust meet, gently press to seal and fold them under. Cut 4 slits in the top of the dough to allow steam to vent.
• Brush the surface of the pie crust with the egg wash and sprinkle with sanding sugar. Cover the edges with a pie shield or a strip of foil to prevent over-browning.
• Bake at 400°F (204°C) for 25 minutes. Remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes until the top is golden brown and the juices are bubbly.
• Cool at room temperature for at least 3 hours.