Preheat oven to 450 degrees (F) with oven rack on lowest position.
Roll out your pie dough crust and place it in your pie dish, pressing it snuggly against the bottom and sides. This will be your bottom crust. Refrigerate it while you’re preparing the apple pie filling.
Peel, core, and cut apples into 1/4-inch-thick slices; halve crosswise, and add to bowl. Pour lemon juice on top of apples and a few cups of water (to keep them from turning brown) as you work. Then drain apples using colandar and return to bowl.
Remove dough-lined pie plate from refrigerator. Fill with apple mixture, gently packing apples and mounding slightly in center; dot with butter.
Add top pie crust, pinching to seal top and bottom together. Add design or simply poke holes in top crust.
Brush top crust lightly with egg wash and sprinkle with a dusting of sugar for a beautiful crust.
Bake 20 minutes; reduce heat to 375 degrees (F) and bake until crust is golden and juices are bubbling, 50 to 60 minutes more. If edges brown too quickly, cover with aluminum foil. Cool completely, at least 6 hours, before serving.