Prepare the Pie Crust as directed and chill.
Prepare Apple Pie Filling. In a large bowl, combine the sliced apples, granulated sugar, light brown sugar, flour, cinnamon, nutmeg, and the zest and juice of one lemon; toss to coat evenly.
Place oven rack in the center position and Preheat the oven to 400°F.
Bottom Crust. Remove one disc from the fridge and let rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough into a 12" circle that is 1/8" 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.
Top Crust. Remove the second disc of chilled pie dough from the fridge; let set for 5 minutes at room temperature. On a lightly floured surface, roll it out into a 12" circle at 1/8" thick. Carefully lay it over the apple filling.
Trim and Seal the Edges. Use a sharp knife to 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. Rotate the 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 the pie on a baking sheet.
Egg Wash. 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 keep them from over browning during the first 25 minutes.
Bake at 400°F for 25 minutes. Carefully remove the pie shield, turn the oven down to 375° and continue to bake for an additional 30-35 minutes or until the top is golden brown and the juices are bubbly.
Cool at room temperature for at least 3 hours.