Dough for double-crust pie

1/3 cup sugar

1/3 cup packed brown sugar

1/4 cup all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

6 to 7 cups thinly sliced peeled tart apples

1 tablespoon lemon juice

1 tablespoon butter

1 large egg white

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Preheat oven to 425°F (220°C).
Prepare double-crust pie dough and roll out bottom crust; place in a 9-inch pie plate.
In a large bowl, mix sugar, brown sugar, flour, cinnamon, ginger, and nutmeg.
Add sliced apples and lemon juice; toss gently to coat.
Pour apple mixture into crust and dot with butter pieces.
Roll out top crust, place over filling, trim, seal, and flute edges.
Cut slits or shapes in top crust to vent steam.
Brush top crust with beaten egg white for gloss.
Bake at 425°F for 15 minutes, then reduce heat to 350°F (175°C) and bake 35–45 minutes until golden and bubbling.
Cool on wire rack before serving.

Add chopped walnuts or pecans for crunch.

Mix in raisins or dried cranberries for extra flavor.

Substitute crumb topping for double crust for texture variation.

Use maple syrup or honey in place of some sugar for richness.

Add vanilla extract or apple cider to filling for depth.

Store pie covered at room temp up to 2 days or refrigerated up to 4 days.

Reheat slices in 350°F oven for ~10 minutes.