Crank your oven to 400℉ and move a rack to the lowest position.
Place a 12" x 24" piece of wax paper on a clean work surface and lightly dust with flour. Remove the dough disks from the refrigerator and allow them to come to room temperature, 15 minutes. Discard the plastic wrap from one and place the dough on the wax paper. Dust with a bit more flour and roll into a 12" x 12" circle. Carefully peel the wax paper off and place the dough into the tart pan, gently pressing it into the edges. (See the note on dough movement below).
Arrange the apples in the bottom of the pan in concentric circles starting around the edges, working toward the center, which will result in a slight mound shape. Pour any remaining liquid evenly over the apples.
Roll out the second dough disk in the same manner as the first. Place this dough over the apples and seal the edges of the pie, trimming any excess dough. Make a few slits in the top of the crust with a paring knife to give steam a way out. Park the pie on a foil-lined sheet pan and brush the top of the crust with the reduced juice. Bake for 1 hour, 10 minutes.
Transfer the pie to a cooling rack and rest for at least 4 hours before removing from the tart pan and slicing.