First, make the two ingredient dough. Mix the 1 cup of flour with the nonfat Greek yogurt. Mix it well and form into a ball. Seal with some plastic wrap and refrigerate for 30 minutes.
While the dough is chilling, peel and dice the apples.
Preheat the oven to 375F.
Separate the dough into 2 balls - mine weighed about 7oz each.
Dust a flat surface with some flour and roll out the first dough ball. Make sure to roll it out as thin as you can. Spray a 9-inch round dish with some nonstick cooking spray and then place the rolled dough into the dish. Pre-bake the bottom shell for 5 minutes.
In a bowl, mix the diced apples with the lemon juice, brown sugar, white sugar, flour, cinnamon, and nutmeg.
Let the bottom shell cool down for a few minutes. In the meantime, roll out the top piece of dough.
Place the apples into the dish on the bottom shell, then cover it with the top dough layer. Make a few cuts in the middle of the rolled out dough to let some air out while baking.
Brush the top of the dough with some of the whisked egg and sprinkle coarse sugar on top. Bake the pie in the oven for 45 minutes.
Let it cool for 5-10 minutes before serving. Enjoy!