This is a great, deep dish apple pie.
1 full recipe pie crust
1/2 c white sugar
1/4 c brown sugar
1/4 tsp salt
zest from 1 lemon
1/8 tsp cinnamon
5 lbs apples - mix of tart and sweet are the best, firm apples are also the best
juice from 1 lemon
1 egg white, beaten
Line 9 in deep pie dish with dough, roll out 12 in round. Cover pie, and place the top between two pieces of parchment. Chill for at least 1 hour to allow the dough to relax.
Peel apples and slice into 1/4" slices. Add sugars, lemon zest, and salt to a Dutch oven. Add apple slices and mix. Bring to a simmer, stirring frequently. Cook for 15 minutes. Make sure apples don't get too mushy. Remove from heat and cool for 30 minutes. Place apples in colander over a bowl. Allow to drain, shaking out as much moisture as possible. Discard juice. Place apples in bowl, add lemon juice and stir.
Add apple mixture to pie crust. Remove one piece of the parchment from the round and invert onto the top of the pie. Pinch the edges together by folding the edges under each other. Using thumb and forefinger of one hand, and forefinger of other hand, flute the edges. With a sharp knife or a razor blade make four to six slits on top of the pie.
Brush the top with egg white. Sprinkle with sugar. Bake at 400 for 45 minutes on lower rack until brown.
Cool for 2 hours before serving with vanilla ice cream.