Filling
2 unbaked, ready-made 9-inch piecrust
6 medium baking apples, peeled, cored, and thinly sliced (about 2 lbs.)
1/4 cup packed light brown sugar
1/4 cup granulated sugar
2 Tbsp. all-purpose flour
1 tsp. grated lemon peel
2 Tbsp lemon juice
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground allspice

Topping
½ cup sugar
½ cup flour
½ cup butter

Glaze
1 large egg, beaten
1 tsp. granulated sugar

Preheat oven to 425°F. Spray a 9-inch deep-dish pie plate with vegetable cooking spray.

Peel, core, and thinly slice apples and put in large bowl. Squeeze lemon juice over apples to prevent them from turning brown. Add sugars to apples and stir until coated.

In a bowl, mix flour, lemon peel, cinnamon, and nutmeg and allspice. Mix well. Add to apples and sugar mixture; stir until coated. Spoon into prepared plate.

To make the topping, mix sugar and flour in bowl. Set aside. Cube butter and evenly distribute over apple filling. Sprinkle sugar and flour mixture.

Place piecrust on top of filling. Trim edges, pressing against edge of pan. Using a sharp knife cut steam vents in piecrust. To glaze, lightly brush piecrust with beaten egg. Sprinkle with sugar. Bake until piecrust is golden brown, about 35-40 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.