1. Preheat oven to 450°F
2. Roll half of the pie dough on a lightly floured surface to fit a 9-inch pie plate. Drape the dough into the plate, leaving about an inch overhang. Brush dough with half of the egg white. (This will keep it from getting soggy once the fruit is added.)
3. Gently toss apple slices with the dry ingredients and lemon juice. Place in the pie shell. Dog with pieces of butter.
4. Roll out remaining pie dough. Moisten the rim of the bottom crust with water. Cover with top crust, trimming any excess. Press crusts together lightly, turn them under and crimp decoratively. Cut six 2-inch slits evenly around the top of the pie for steam to escape and to test apples for doneness after baking.
5. Brush the crust lightly all over with the remaining egg white to glaze. Place the pie on the center rack of the oven, reduce the heat to 350°F and bake for 1 hour. Cool on a pie rack until slightly warm or room temperature.
Serves 6 to 8. Per serving (based on 8): 404 calories 23g fat, 6mg cholesterol.
Next up: Sheila Lukins' Pumpkin Pie