Directions

1. Preheat oven to 375°. On a lightly floured surface, roll out half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Refrigerate while preparing filling. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling to crust; dot with butter.
2. Roll out remaining dough to a 1/8-in.-thick circle; cut into 1-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and cinnamon.
3. Bake on lowest rack for 60-70 minutes or until crust is golden brown and filling is bubbly, covering with foil halfway through if crust begins to get too dark. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.