Position the oven rack in the middle and set the oven to preheat at 375°F.

Place one thawed pie crust in the bottom of a pie dish. Prick the dough all over with the tines of a fork, and bake for 10 to 12 minutes.

In a large bowl, mix the apple pie filling, cinnamon, nutmeg, lemon juice, and lemon zest.

Spoon the apple filling over the bottom crust.

Lay the second pie dough over the apple filling. Rotate the pie plate and keep tucking the edges neatly under themselves. Make three cuts in the dough's surface to let steam escape. Position the pie on a baking tray.

Coat the pie crust's top with the egg wash and scatter Turbinado sugar over it.

Protect the edges with a pie shield or a strip of foil to stop them from becoming too brown in the initial 25 minutes.

Bake the pie for 25 minutes.

Carefully remove the pie shield and bake the pie for another 20 minutes. When done, the top should be golden brown.

Cool at room temperature for about 3 hours. Serve and top with a scoop of vanilla ice cream or whipped cream.