3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juiced
3 tablespoons butter, diced
Egg wash, for brushing
Sugar, for sprinkling

 Perfect Pie Crust, recipe below

2 1/2 cups all-purpose flour
1/4 teaspoon salt
3 tablespoons white sugar
1/4 cup vegetable shortening
12 tablespoons butter, cold and sliced
1/2 cup milk

Preheat oven to 375 degrees F.

Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice and zest of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.

Set aside. Roll out chilled dough into 2 PIECES and use 1 round to line a 9-inch pie pan. Chill the other round.
GATHER the apple and sugar mixture into the pie pan lined with dough. Dab with the cubed butter.

Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicular. Fold the strips back across and repeat until completed.

Brush the top of the pie with egg white and sprinkle with cinnamon and sugar. Trim the dough that overhangs, and crimp edges.

Bake the pie until the crust is golden brown and the filling is bubbly, 50 to 60 minutes. Let rest 20 minutes before slicing.