Preheat oven to 350 degrees F.
Allow chilled pie dough to sit at room temperature for 5 minutes before rolling. Roll dough on a lightly floured work surface to a rectangle about 10-inches by 14-inches and a thickness of about 1/8-inch. Transfer dough to a 9x13-inch quarter baking sheet tray. Firmly press dough into the bottom and up the sides of the sheet tray.
Pour apple filling into the pie shell (including any juices that may have expelled as the apples sat in lemon juice).
Roll out remaining pie dough to a thickness of about 1/8-inch and place on top of apple filling. Decorate as desired: traditional double crust with steam vents, lattice top, or stamp out shapes. Place apple slab pie on a larger sheet tray in case apple filling bubbles out during baking.
Lightly brush pie dough top with heavy cream. Generously sprinkle turbinado sugar on top. Bake for 45-55 minutes, rotating pie halfway through baking. bake until top of pie is golden brown and apples are tender. Test to see if apples are done by piercing with fork or knife. Let pie cool to room temperature on wire rack.