Arrange a rack in the middle of the oven and heat the oven to 400°F. Coat an 8x8-inch, 9x9-inch, or other 2-quart baking dish with cooking spray.

Place 1 pie dough on a sheet of parchment paper and roll out to a 10-inch round. Slide the parchment onto a rimmed baking sheet and refrigerate while you prepare the filling.

Place 1 large egg yolk and 1 tablespoon water in a small bowl and whisk with a fork until combined.

Place ½ cup packed dark brown sugar, 1 tablespoon cornstarch, ½ teaspoon ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon kosher salt, and ¼ teaspoon ground nutmeg in a large bowl and stir to combine, breaking up any clumps of sugar.

Peel 2 to 2 ½ pounds sweet-tart apples. Halve and core the apples, then cut into ¼-inch-thick slices. Add to the bowl of spiced sugar. Squeeze the juice from 1 medium lemon into the bowl (about 2 tablespoons). Toss to combine, making sure there are no clumps of sugar or cornstarch left in the bottom of the bowl. Transfer to the baking dish and spread into an even layer.

Place the pie crust over the apples, folding the excess pie dough around the edge under itself. Cut 6 1-inch slits in the center of the crust. Brush the crust with a thin layer of the egg wash. Sprinkle with 2 teaspoons granulated sugar.

Bake for 20 minutes. Rotate the baking dish and continue to bake until the pan dowdy is fragrant, the filling is bubbling, and the crust is golden brown, about 20 minutes more.

Place the baking dish on a wire rack. Press the crust down into the syrupy juices with the back of a large spoon in 5 to 6 spots, letting the juices coat the edges of the broken pie crust. Once cool, they will be sticky and lacquered, but remain crisp and flaky. Let cool until just barely warm before serving, 45 minutes to 1 hour. Do not serve hot.