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out at least 1/2-inch above the rim. Cover gently with plastic wrap
and refrigerate.
While the dough is re-cooling, whisk together the sugar, cinnamon,
salt and allspice in a large bowl until mixed. Set aside.
Fit your food processor with a slicing disc attachment, and thinly
slice all of the apples. (You can also do this by hand with a knife.)
Toss the apples with the lemon juice until evenly coated. Then
transfer the apples to the large bowl with the flour mixture, and
gently toss until all of the apples are fairly evenly coated with the
flour mixture.
Turn the fruit mixture, including the juices, into the chilled pie shell
and mound the apples slightly in the center. Carefully lay the second
(10-inch) pie crust on top of the apples so that it is centered around
the bottom crust. Trim the edges of the top and bottom crust to
1/2-inch beyond the pie pan lip. Then tuck the rim of dough
underneath itself so that the folded edge is flush with the pan lip.
Flute the edge or press with the tines of a fork to seal the pie crust.
Cut 4 small slits in the top of the dough.
Return pie to the freezer for 10 minutes. Then remove and brush
with the egg white, and sprinkle evenly with a few pinches of sugar.
Cover the edges of the pie crust lightly with aluminum foil or a
Bake for 40 minutes, then remove pie crust shield. Bake for an
additional 20 minutes, or until the crust is a deep golden brown and
the juices just barely start to seep out.
Transfer pie to a wire rack and let cool to room temperature before
slicing, at least 3 hours.