Classic apple pie

This is the classic American recipe for apple pie. Rich and sweet, is is sure to please.

1. Remove one piece of pie dough from fridge. If still and very cold, let stand until malleable. Oven rack needs to be centered and oven heated to 425º F (220º C).
2. Roll one dough disk on a slightly floured surface into a 12-inch (36 cm) circle. Fold dough in quarters, place then dough point in the center of a 9-inch pie pan. Unfold dough.
3. Gently press dough into sides, leaving a portion that overlaps lip of pan in place. Place back into fridge.
4. Peel, core, and cut apples into 1/2- to 3/4-inch slices and toss with 3/4 cups sugar, lemon juice and zest, salt and spices. Turn mix, including juice, into chilled pie shell and mound slightly in the center.
5. Roll out second dough disk and place over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this trim underneath itself so fold edge is even with pan lip. Flute edging or press with fork to seal. Cut four slits on dough top. If pie dough is very soft, place in freezer for 10 minutes. Brush egg white onto top of crust and sprinkle evenly the remaining sugar
6. Bake until top crust is golden, about 25 minutes, and reduce oven temperature to 375 º F (175 º C), bake another 30-35 minutes or until juices bubble. Cool on rack for at least 4 hours.