Once the dough has chilled overnight and has the texture and consistency of saltwater taffy, it's ready to be rolled. Liberally sprinkle a work surface with flour. Unwrap the dough and place it on the work surface, sprinkling its top with flour. If the dough is hard, let it rest for a few minutes. If the dough seems too sticky at first, add flour liberally. Use a rolling pin to roll with light pressure, from the center out, moving the pie dough around every quarter to roll it evenly. Roll the the dough to about 11 to 12 inches in diameter and about 1/4 inch thick (place your pie plate upside down over it to check its size).
Move the dough into the pie plate by folding it into quarters, then moving it into the plate and unfolding it. When the dough is in the plate, press it firmly into the bottom and sides of the plate. Carefully transfer the apple mixture over the crust, but leave out any excess liquid at the bottom of the bowl.
Transfer to the refrigerator to chill while you roll out the second disk of pie dough, following the instructions from the 1st step. You can cut strips to make a lattice crust like I did, or just do a simple double crust (making sure to cut a few slits to let steam escape). Place the top crust over the apples. Trim off any excess dough and fold the edges of the bottom crust over the edges of the top crust. Pinch the two crusts together with your fingers or a floured fork. Cover loosely with plastic wrap, and transfer to the freezer to chill for at least 1 hour, preferably overnight.
When the pie is ready to be baked, center a rack in the oven and preheat to 350 (F). Line a sheet pan with parchment paper, and set aside.
In a small bowl, whisk together 1 large egg and 1 teaspoon water to make an egg wash for the pie. Remove the pie from the freezer and place on the sheet pan; use a pastry brush to to brush the egg wash onto the pie lid and crust, sprinkling immediately with demarara sugar. Transfer the sheet pan with the pie to the preheated oven and bake for at least 1 hour, or until the crust has turned golden and the fruit juices inside the pie are bubbling. Transfer to a wire rack and cool completely before slicing and serving. Enjoy!