1. In food processor, pulse flour, 2 tablespoons granulated sugar and salt until incorporated. Add butter; pulse until small crumbs remain. Add 2 eggs; pulse until incorporated. Add 2 tablespoons ice water, pulsing until mixture sticks together when pinched between 2 fingers. Shape dough into 2 equal disks; wrap each disk with plastic wrap and refrigerate 1 hour or up to overnight.
2. Adjust oven rack to lowest position; preheat oven to 375°. Line rimmed baking pan with foil; place on lowest rack in oven while oven is preheating. Let dough stand at room temperature 5 minutes or until soft enough to roll out.
3. In medium bowl, whisk cornstarch, brown sugar, pie spice and remaining 1/4 cup granulated sugar. In large bowl, toss apples and lemon juice; add cornstarch mixture and toss.
4. Unwrap 1 disk of dough on lightly floured work surface. Roll dough into 12-inch circle; carefully transfer to 9-inch pie pan and press dough onto bottom and up sides of pan. Spread apple mixture in pan over dough.
5. Unwrap second disk of dough on lightly floured work surface; roll into 12-inch circle and place over apple mixture. With scissors, trim edges of dough leaving a 3/4-inch overhang. Fold excess top dough under bottom dough and flute to form a seal.
6. In a small bowl, whisk remaining 1 egg and 1 tablespoon water; brush over top of pie. With paring knife, cut 4 (2-inch) slits in top of dough; place pie on preheated pan in oven. Bake pie 55 minutes or until filling is bubbling in center and top is golden brown. Cool pie on wire rack 2 hours to serve warm or cool completely; cut into 8 slices. Serve pie topper with whipped topping and/or sprinkled with apple pie spice, if desired.

Approximate nutritional values per serving (1 slice): 503 Calories, 25g Fat, 15g Saturated Fat, 119mg Cholesterol, 220mg Sodium, 67g Carbohydrates, 8g Fiber, 32g Sugars, 16g Added Sugars, 5g Protein