Squeeze the lemon juice into a bowl. While the dough is resting, peel, core, and slice the apples. Add the apples to the bowl and toss with the lemon juice as you go to prevent the apples from browning.
Add the apples in the inside of the pie shell.
Pour half of the glaze evenly over the apples and spread evenly with a pastry brush.
Distribute the crumble over the apples. It will not cover it completely. That is ok, we want the steam to escape.
Whisk the egg for the egg wash in a small bowl. Brush the sides of the pie dough with the egg wash.
Bake at 375 degrees for 43-47 minutes or until the crust and crumble are golden brown, but not too dark.
Let cool at least 30 minutes before serving.
Serve with unsweetened whipped cream or vanilla ice cream and a drizzle of the remaining bourbon glaze.