• Make the Homemade pie dough recipe and chill according to the instructions while preparing the filling. Adjust oven rack to bottom third position and preheat oven to 400˚F. 

For the apple filling

• Peel, remove cores and thinly slice apples to make 12 cups in volume.
• In a large shallow pot or skillet, add the apple slices, and gently toss with lemon juice, granulated sugar, light brown sugar, salt, cornstarch, and cinnamon, until well combined.
• Cook over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, about 5 minutes. Let cool to room temperature, about 15-20 minutes.

To roll out the pie crust

• On a floured work surface, roll out one of the chilled pie dough disks (keep the other one in the fridge) to a 13-inch diameter. Roll out the other pie dough disk into a circle that is about a 12-inch diameter. This will be the top crust.

  Tip to prevent the soggy pie crust bottom: Brush the bottom of the pie crust with the beaten egg white (if using). Then keep it in the fridge while you roll out the top crust.

To bake the apple pie

• Reclaim the bottom crust from the fridge and put the cooled apple filling on it. Cover the pie filling with the top crust. Trim or arrange the loose crust around the edge of pie pan. Crimp or flute the edges to seal.
• Lightly brush the top crust with the egg wash. Sprinkle the top with granulated sugar or sparkling sugar. Cut a few slits on the top to allow steam to escape during baking.
• Put the pie on a spacious baking sheet and bake for a total of 60 minutes until it turns golden brown. Around 40 minutes into baking, inspect the pie crust for excessive browning. If the top browns too quickly, cover loosely with foil during the last 20 minutes.
• Allow the pie to cool to room temperature, about 2-3 hours before serving. This will allow the filling to thicken up. Serve your pie with vanilla ice cream.