Remove one pie dough and let stand at room temperature, if refrigerated
for more than one hour
Place oven rack on lowest level, preheat oven
to 500 degrees. (Optional: heat
up a baking
sheet with the oven.)
Lightly flour your work surface (or use parchment paper) and roll
the dough into a 12-inch circle.
Ease the dough into the pan corners by gently lifting and pressing
the dough down into the corners, leaving any overhanging dough, and refrigerate.
In a medium bowl, mix
the 3/4 cup of sugar, the flour, spices, and salt.
Add the apples to the medium bowl, evenly coating
the apples with the sugar mixture.
Remove the pie plate
from the refrigerator
and disperse the apples, mounding slightly in the center.
out the second pie dough in a 12-inch circle.
Place it over the filling.
the edges of the pie dough (top
& bottom) to 1/2 inch beyond the pan.
Tuck this extra 1/2 of dough underneath itself, creating a flush, sealed
edge of pie dough against the pan edge.
Taking your right hand, lightly pinch your thumb & index finger together.
Keeping this position, place against the inside of the dough crust, pushing outwards, while simultaneously pressing
your left-hand index finger from the other side of the crust, pushing inward, in between your right hand thumb & index finger.
Lift fingers from initial position and repeat as your move around the entire pie crust, creating this fluted edge.
If pie dough is really soft, place in freezer for 10 minutes.
the egg white in a small bowl & brush on the top
Sprinkle the remaining 1 tablespoon of sugar over the top
Place the pie in the oven (optional: on preheated baking
sheet), lowering temperature to 425 degrees.
the pie for about 25 minutes, until the top
crust is golden brown.
Rotate the pie from front to back, reduce
to 375 degrees, and continue baking
for about 35 minutes, until the crust is deep golden brown
Transfer the pie to a wire rack and cool
to room temperature, (ideally) at least four hours.