Preheat an oven to 225°F.

Peel, core and thinly slice the apples into approximately ⅛th of an inch slices, and arrange in a single, thin layer on as many parchment paper-lined baking sheets as necessary.

Bake for 1-½ to 2 hours, flipping multiple times until the apple slices have lost most of their moisture. Remove any of the smaller pieces that begin to brown before the larger pieces to avoid having any burnt pieces. Remove and allow to cool.

Add apple juice and dried apple slices to saucepan. Cover and let stand 1 hour.

Preheat oven to 400°F. Uncover saucepan, and bring apple mixture to a boil over medium-high heat. Boil, then reduce heat to medium-low and simmer, uncovered, stirring occasionally, until liquid is mostly absorbed, about 30 to 40 minutes.

Remove from heat and add brown sugar, lemon zest, lemon juice, and kosher salt.

Cube butter into ½-inch to 1-inch pieces with varying rough chops. Toss together flour and salt in a large bowl.

Toss butter cubes into flour mixture, and separate cubes with your fingers before beginning to work together. Work in butter using your hands, making smears and buttery flakes. Do not use a machine or a pastry cutter; using your hands will help you discern the temperature and feel of the flour. You are looking to incorporate all the butter into the flour without overworking. Every piece of butter should be smeared with some flour before you begin to add the ice water; there should be no untouched pieces of butter. Doing this deftly is key; if the butter starts to feel too warm, use your refrigerator as a tool—place bowl in freezer or refrigerator at any time to cool off. Preferably, though, you will be able to work the butter in quickly without too much fuss.

To incorporate the ice water, start by drizzling about 3 tablespoons water (do not add ice) into flour mixture. Using your hands slightly cupped as paddles (do not use your fingers or do any kneading), toss the water into the flour until it is fully absorbed. Add additional water, 1 tablespoon at a time, paddling with hands between each addition, until mixture begins to form a shaggy dough. You will likely use about ¼ cup to ⅓ cup water total, depending on the humidity. The dough should feel moist but not wet or sticky. Turn dough out onto a clean work surface. Give dough a few strong kneads to work it all together (about 4 turns). Your dough should feel tacky and supple but not sticky.

Divide dough evenly into 2 pieces (about 12 ounces each). Form each piece into a flat disk and wrap individually in plastic wrap. Chill in refrigerator at least 1-hour or up to 3-days.

Preheat oven to 375°F.

Brush tops of pies lightly with remaining beaten egg and sprinkle evenly with granulated sugar.

Using a sharp knife, razor blade, or bread lame, cut 2 or 3 vents in the top of each pie.

Transfer the prepared pies to the refrigerator and rest for 20-minutes, up to 2 hours, uncovered, until dough is hardened.