Roll out your bottom crust and place in a 10-inch cast iron skillet. Trim the edges with kitchen shears. Roll out your top crust and place on a parchment lined half sheet pan. Place in the refrigerator while you prepare the rest of the pie.

Place your apples in a large bowl and toss with flour, lemon juice, sugars, cinnamon and nutmeg. Scoop the apples into the unbaked pie shell. Top with the top crust. Trim the edges with kitchen shears. Gently roll the crust under and pinch the edges using your fingers. Cut several slits in the top to let steam escape. Gently brush with a beaten egg. Sprinkle a little sugar on top. Place the pie on a half sheet pan lined with parchment paper. (this will catch any juices that leak)

Bake in a preheated 400 degree F oven for about 40 minutes. Cover with a tent of aluminum foil, that you cut an air hole in the center, to let steam escape. Lower the temperature to 375 degrees F and continue to cook until your apples are slightly tender, about 30 more minutes. Test with a fork. Let cool almost completely before slicing.