Instructions

1. In a large bowl, mix granulated sugar, brown sugar, salt, lemon zest and cinnamon.
2. Add apples and toss well to combine.
3. Place apple mixture into the cast-iron skillet or Dutch oven over medium heat.  
4. Cover with lid and cook, stirring frequently, until apples are tender, about 15 minutes.
5. Line baking sheet with parchment paper.
6. Transfer apples and juices to a rimmed baking sheet and set aside to cool for about 30 minutes.
7. Drain juices from apples, saving 1/4 cup of liquid.
8. Whisk apple juice and lemon juice in small bowl. Set aside.
9. Preheat oven to 425F.
10. Fit one circular dough into the bottom of 9-inch pie plate. Keep dough refrigerated until needed.
11. Pour apples into pie shell and drizzle with apple juice mixture.   
12. Top apple filling with a second, round pastry and trim overhang to about 1/2 an inch.
13. Pinch edges of crusts together and fold under. Use a fork to crimp edges.  
14. Use a sharp knife to cut 4 vents on top crust to help release steam while the pie is baking.
15. Brush crust with egg wash, and sprinkle with additional granulated sugar.
16. Place pie on middle rack of the oven.
17. Line baking tray with parchment paper and place on lower rack of the oven under the pie to catch any drips.
18. Bake for 25 minutes or until crust is light golden brown. Reduce oven temperature to 375F.
19. Bake for 30 to 40 minutes or until juices are bubbling and crust is a deep golden brown.
20. Cool pie at room temperature for at least 2 hours.
21. Slice and serve.

* We used the traditional pie dough recipe from Art of The Pie.