Preheat the oven to 400 degrees F.
Cut the quartered apples into 1/2-inch slices and mix with the lemon juice in a large bowl. Melt
the butter in a large skillet over medium-high heat. Add the apples, toss to coat and cook, 5 to 7 minutes. Sprinkle the sugars, cinnamon
, salt, nutmeg
and allspice over the apples and toss to coat evenly. Sprinkle the flour over the mixture to thicken, and then let cool completely.
Roll out one of the Perfect Pie Dough discs on a floured surface. Fit into a 9-inch pie plate
, giving yourself a 1/2-inch overhang. Roll the marzipan
between 2 pieces of parchment paper into a 9-by-1/8-inch-thick circle. Place the marzipan over the bottom crust
. Dock the bottom crust, using a fork, and fill the pie with the apple mixture.
Roll out the second pie dough
disc to fit on top of the apples. Place on top of the pie and trim the edges to about 1/2-inch overhang. Pinch the top crust to the bottom, fluting the edge or pressing to seal with the tines of a fork. Vent the pie by cutting 4 slits in the top, and brush with the egg wash.
Transfer the pie to a sheet tray and bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Let cool 20 minutes before serving.