Roll out 1 portion of dough into a 12-inch circle on a lightly floured counter. Transfer pie dough to a 9-inch pie plate. I like to do this by rolling the pie crust over my rolling pin and then rolling out over the pie plate. Gently press crust into bottom and up the sides, letting excess dough hang over edge of the pie plate. I Loosely cover pie crust with plastic wrap and refrigerate while you make the apple pie filling.
In a large saucepan or Dutch oven, stir together sliced apples, granulated sugar, brown sugar, lemon zest, salt, cinnamon, nutmeg, and allspice. Cover and cook over medium heat, stirring frequently, until apples are tender, about 15 to 20 minutes.
Allow apple mixture to cool completely, about 30 minutes. You can speed up this process by spreading the apple mixture onto a rimmed baking sheet. set a colander over a mixing bowl. Drain the apple mixture into the colander. Save ¼ cup of the drained juice. Stir lemon juice into reserved juice.
Adjust oven rack to lowest position and preheat oven to 425°F (220°C). Place a foil-lined rimmed baking sheet onto the lowest rack, to heat while you finish preparing the pie.
Spread apples into pie plate, mounding them slightly in the middle, and drizzle with reserve apple juice mixture. Roll out second portion of dough into a 12-inch circle and place over the apple filling.
Trim excess pie crust to 1/2-inch excess overhang. Fold the top crust edges underneath the bottom crust edges. Crimp edges with fingers, or with a fork to seal. Cut 3-4 slits into top of dough. Brush surface with egg wash and sprinkle with additional sugar.
Place pie onto the heated baking sheet and bake at the 425°F for 25 minutes. Reduce oven temperature to 375°F, and continue to bake until filling is bubbling, and crust is golden brown, about 30 to 40 minutes longer. If pie crust edges are getting too brown, cover with foil or a pie shield. Let pie cool on wire rack until filling has set, about 4 hours, before serving.