8 medium CMI Granny Smith apples (enough to yield 8 cups sliced)
1/2 cup plus 1 tablespoon granulated sugar
1/4 cup packed light brown sugar
1 1/2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, lightly beaten
Adjust oven rack to center position and preheat oven to 425Â°F.
Roll out half of pastry dough and place in a 9-inch pie pan.
Peel, core and cut apples into 1/2- to 3/4-inch slices. Place in a bowl and toss with 1/2 cup granulated sugar, brown sugar, lemon juice, grated lemon peel, salt, nutmeg, cinnamon and allspice. Turn fruit mixture, including juices, into pie shell and mound slightly in center.
Roll out remaining dough and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush crust with egg white and sprinkle evenly with remaining 1 tablespoon sugar.
Bake until top crust is golden, about 25 minutes. Reduce heat to 375Â°F; continue baking until juices bubble and crust is deep golden brown, 30-35 minutes. Transfer pie to a wire rack; cool to almost room temperature, at least 4 hours.