Apple Pie

On pastry cloth, roll larger piece of dough until approx. 12 inches in diameter.

Place rolled dough in pie pan.

Brush dough in pan with egg white and water mixture.

Place dough in refrigerator.

Place lemon zest, lemon juice, sugars, cinnamon, nutmeg, and salt in large mixing bowl and mix well.

One apple at a time, peel each apple, cut it in half, remove core (I use a melon baller), and cut off stem and remaining skin.

Place each apple half cut side down on cutting board. Cut in half, then cut halves into slices 3/8 inch thick.

Add slices to bowl with lemon zest and juice and stir to coat. (This helps prevent the apple slices from turning brown.)

Allow apples to macerate at room temperature for between 30 minutes and 3 hours.

Place liquid and butter in small sauce pan.

Boil liquid, swirling but not stirring, until syrupy and lightly caramelized.

Meanwhile, transfer apples to second large mixing bowl.

Toss apples with cornstarch until all traces of cornstarch have disappeared.

Pour syrup over apples, tossing gently. (If syrup hardens on contact with apples, it will dissolve during baking.)

Roll out second piece of dough into 12-inch circle.

If using pizza stone, place in oven on middle or lower rack.

Transfer apple mixture to pie shell.

Place top crust over pie.

Trim, if necessary, so there is an overhang of approx. 1 inch.

Fold overhang under.

Press top and bottom crusts together with thumb, leaving closely spaced thumbprints around entire circumference of pie.

Brush mixture over entire top crust.

Cut ventilation slits in top crust.

Place pie on 12-inch pizza pan or similar, to catch drips.

Place pie and pan in oven, on pizza stone.

Bake for approx. 1 hour, until juices inside are thick.

Cool on rack at least 4 hours before cutting.