Adjust oven rack to lowest position and heat a rimmed baking sheet and oven to 500℉ (260℃).
Remove one piece of dough from the refrigerator and roll it out onto a lightly floured surface into a 12-inch disk and transfer to your pie plate.
Allow the dough to overhang the rim of your pie pan and do not bother with trimming the excess at this point in time. Return the dough to the refrigerator.
Peel, core, and cut your apples into ¼ inch slices. Add lemon juice and zest to the sliced apples and combine.
Add all but one tablespoon of the sugar, flour, salt, and spices. Toss with the apples and turn the whole heap into your chilled pie shell.
Roll out the second piece of dough to the same size and shape as the last and place over the filling. Trim the dough to ½ inch beyond your pie plate tucking the excess underneath itself so the folded edge is flush with the pan.
Flute the edges and brush with your beaten egg white, sprinkling the reserved tablespoon of sugar over the entire thing.
Place the pie on the baking sheet and lower the temperature to 425℉ (218℃). Bake for 25 minutes. Rotate pie, reduce heat yet again to 375℉ (190℃) and bake an additional 30-35 minutes.
Remove your beautifully browned pie from the oven and allow to cool.