Preheat oven to 425 degrees F. Coat a 9-inch pie plate with cooking spray and set aside. Fill a large bowl halfway with water. Add the lemon juice. Add the apples to the lemon water as they are being cut to avoid browning. Drain completely.
In a medium bowl, combing the sugar, flour, butter, cinnamon, nutmeg, vanilla and salt. Mix well and add to the apples. Stir until apples are coated completely.
Unroll the pie crusts. Place one into the prepared pie plate and press into the seams. Let excess dough hang over the edges. Layer the apples in the crust, packing them in tight with as few gaps as possible. Top with the remaining crust and seal both crusts by tucking them under around the edge and creating a ripple at the seams using your fingers.
Brush the egg yolk over the surface of the top crust and cut slits. Place the pan on a rimmed baking sheet to avoid dripping and bake in the preheated oven for 15 minutes. Decrease temp to 375 degrees and bake for an additional 50 minutes. Remove from the oven and let cool for 15 minutes before cutting. Enjoy warm with a scoop of vanilla ice cream!