Make the Filling: In a large bowl, toss apples with sugar, flour, lemon juice, cinnamon, and salt until evenly coated.

Assemble the Pie: Roll out half the pie dough into a 12-inch circle. Fit it into a 9-inch pie plate. Add the apple filling. Roll out the remaining dough and lay it over the apples. Trim, seal, and crimp the edges.

Prepare for Baking: Brush the top crust with egg wash and sprinkle with coarse sugar if desired. Cut a few small slits for steam vents.

Chill the Pie: Transfer the assembled pie to the freezer while preheating the oven.

Bake: Preheat a baking sheet on the bottom rack at 500°F for 30 minutes. Reduce oven temperature to 425°F and bake the pie on the preheated sheet for 25 minutes. Lower the temperature again to 350°F and bake for 30–40 minutes more, until the filling bubbles through the vents and the crust is deep golden brown.

Cool: Let the pie rest on a rack for at least 2 hours before slicing so the filling can set.