Apple pie

INGREDIENT

•  1 recipe double-crust pie dough - see below for recipe link
•  8 Granny Smith  apples, peeled, cored, and sliced 1/4-inch thick (I use Granny Smith)
• They make great pies.
•  1/2 cup plus 1 tablespoon granulated sugar
•  1/4 cup packed light brown sugar
•  1/2 teaspoon grated fresh lemon zest
•  1/4 teaspoon salt
•  1/8 teaspoon ground cinnamon
•  2 teaspoons fresh lemon juice
•  1 egg white, beaten lightly

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  https://recipemamalinda.blogspot.com/2023/06/pie-crust-so-flaky.html?m=1

  
  

INSTRUCTIONS

1. Roll out one half of the pie dough and place in a 9-inch pie plate (how-to on rolling out pie dough here). Trim the crust to the edge of the pie plate. Refrigerate until ready to use.
2. Toss the apples, 1/2 cup of the sugar, brown sugar, zest, salt, and cinnamon together in a large large pot or Dutch oven. Cook over medium heat, stirring frequently, until the apples are tender when poked with a fork but are not mushy, about 10-12 minutes. Don’t over cook in this step as the apples will finish cooking and softening up in the oven.
3. Transfer the apples and their juice in an even layer to a rimmed baking sheet and let cool to room temperature, about 30 minutes.
4. Preheat the oven to 425 degrees. Drain the cooled apples thoroughly in a colander, reserving 1/4 cup of the juice. Stir the lemon juice into the reserved 1/4 cup of apple juice.
5. Spread the apples into the dough-lined pie plate, mounding them slightly in the middle, and drizzle with the lemon juice mixture.
6. Roll out the second piece of dough and drape it over the pie. Trim the top crust so there is about a 1/4-inch or slightly longer overhang all the way around the pie. Tuck this overhang under the bottom crust ) so the pie is sealed. Crimp the edges 
7. Cut four gashes in the top of the pie with a sharp paring knife for venting. Brush the crust lightly with the egg white and sprinkle with the remaining one tablespoon sugar.
8. Place the pie on a foil-lined baking sheet and bake until the crust is golden, about 15 minutes.
9. Reduce the oven temperature to 375 degrees and continue to bake until the juices are bubbling and the crust is deep golden brown, about 25-30 minutes longer.
10. Let the pie cool on a wire rack until the filling has set, about 2 hours. Serve slightly warm