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Toss the apples together with the lemon juice and granulated sugar in a large bowl and leave to macerate for 1 to 2 hours or until the apples have given up much of their liquid
Preheat the oven to 400°F (200°C)
Pour the liquid from the apples into a small saucepan set over medium-low heat and cook and reduce until thick and syrupy, around 10 minutes
Roll out half of the pie crust and lay into the bottom of the pie dish, allowing for 1 to 2 inches of overhang
Roll the other half of the pie dough into a circle the same diameter as the pie dish and cut an opening into the center using a small cookie cutter
Toss the apples with the brown sugar, cornstarch, cinnamon, and salt, then mix in the reduced syrup
Cover the apples with the top pie crust so that it goes right to the edge of the pie dish
Roll the top crust over the edge of the pie dish and crimp with your thumb
Brush with an egg wash made by whisking together the egg and milk and sprinkle the top with turbinado sugar
Bake for 50 to 60 minutes or until the pie crust is golden and the filling has slow, thick bubbles
Remove from the oven and place on a baking rack to cool completely