Roll out 1 disk of dough into a 12-inch circle on floured counter. Loosely roll the dough around a rolling pin and gently unroll it onto a 9-inch pie plate, letting excess dough hang over edge. Ease dough onto plate by gently lifting edge of dough with your hand while pressing into plate bottom with your other hand. Wrap dough-lined plate loosely in plastic wrap and refrigerate until firm, about 30 minutes. Roll other disc 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, sugar, brown sugar, lemon zest, salt, cinnamon, nutmeg, and allspice together in dutch oven. Cover and cook over medium heat, stirring frequently, until apples are tender when poked with a fork but still hold their shape, 15 to 20 minutes.
Spread apples and juices on a 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, reserving ¼ cup juice. Stir lemon juice into reserved juice.
Spread apples into dough-lined plate mounding them slightly in the middle, and drizzle with lemon juice mixture. Loosely roll remaining dough around rolling pin and gently roll onto filing.
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 with additional sugar (up to 1 tablespoon).
Place pie on aluminum-foil-lined rimmed baking sheet and bake until crust is 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. Serve.