Prepare the pie crust dough and chill for at least 1 hour. Or use store-bought crust and follow package directions.
Preheat oven to 400°F (204°C). Place oven rack in the center position.
In a large mixing bowl, toss sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and lemon zest until well coated. Set aside.
On a lightly floured surface, roll out one pie crust to a 12-inch circle, about 1/8-inch thick. Place crust into the bottom of a 9-inch pie plate.
Spoon the apple filling into the crust, discarding any excess liquid. Spread apples evenly.
Roll out the second crust to a 12-inch circle. Place over the apples. Trim excess dough, fold edges under, and crimp to seal. Cut 4 slits in the top to vent steam.
Brush the top crust with egg wash and sprinkle with sanding sugar if desired. Cover edges with a pie shield or foil.
Place pie on a baking sheet. Bake at 400°F for 25 minutes. Remove pie shield, reduce oven to 375°F (190°C), and bake for 30–35 minutes more, until the crust is golden and juices are bubbling.
Cool pie at room temperature for at least 3 hours before slicing and serving.
