Mix apple slices, flour, sugar, cinnamon, lemon juice, nutmeg, and allspice in a big bowl. Stir until everything is nicely combined.

Get your oven ready at 400°F (204°C).

Grab one of your chilled dough discs (keep another in the fridge) and roll it out on a flour-coated surface until you've got a nice 12-inch circle.

Gently place it in a 9-inch dish (about 1.5 inches deep), tucking it in snugly with your hands. Spoon the apple pie filling into your crust and pile it high and tight.

Take the other chilled dough disc from your fridge and roll it out on a floured surface until you've got a nice 12-inch circle. Cut some dough strips with your knife. Carefully thread those strips under and over each other, pulling back if necessary to create a lattice pattern.

Trim any excess dough with a kitchen shear or paring knife. Then, tuck the lattice's overhang towards the pie's center and pinch its edges to seal the bottom and top crusts together.

Brush your pie crust lightly with egg wash and put your pie on a big baking sheet. Bake for 30 minutes, then dial the heat to 375°F (or 190°C). Put a shield around the edges so they won't overbrown.

Wait until the filling starts bubbling around its edges (about 35 minutes). Or you can stick a thermometer into the filling; it should read around 200°F when it's done.

Remove the pie from your oven and let it cool on a wire rack for 3 hours before digging in. Enjoy!