Apple Pandowdy

Preheat oven

Arrange a rack in the middle of the oven and heat the oven to 400°F.

Prepare baking dish

Coat an 8x8-inch, 9x9-inch, or other 2-quart baking dish with cooking spray.

Roll out dough

Place 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.

Make egg wash

In small bowl, whisk egg yolk and 1 tablespoon water until combined. Set aside.

Mix spiced sugar

Place dark brown sugar, cornstarch, ground cinnamon, ground ginger, kosher salt, and ground nutmeg in a large bowl and stir to combine, breaking up any clumps of sugar.

Slice apples

Cut apple halves into 1/4-inch-thick slices. Add to spiced sugar.

Add lemon juice

Squeeze the juice from 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 dish

Transfer to baking dish and spread into an even layer.

Top with crust

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 and sugar

Brush the crust with a thin layer of the egg wash. Sprinkle with granulated sugar.

Initial bake

Bake for 20 minutes.

Continue baking

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

Press crust down

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.

Cool before serving

Let cool until just barely warm before serving, 45 minutes to 1 hour. Do not serve hot.