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1
-Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and cinnamon in large bowl; add apples and toss to combine
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2
-Transfer apples to Dutch oven (do not wash bowl) and cook, covered, over medium heat, stirring frequently, until apples are tender when poked with fork but still hold their shape, 15 to 20 minutes (Apples and juices should gently simmer during cooking)
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3
-Transfer apples and juices to rimmed baking sheet and cool to room temperature, about 30 minutes
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4
-While apples cool, adjust oven rack to lowest position, place empty rimmed baking sheet on rack, and heat oven to 425 degrees
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5
-Remove 1 disk of dough from refrigerator and roll out between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick. (If dough becomes soft and/or sticky, return to refrigerator until firm)
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6
-Remove parchment from one side of dough and flip onto 9-inch pie plate; peel off second layer of parchment
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7
-Working around circumference, ease dough into plate by gently lifting edge of dough with one hand while pressing into plate bottom with other hand. Leave dough that overhangs plate in place; refrigerate until dough is firm, about 30 minutes.
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8
-Meanwhile, roll second disk of dough between 2 large sheets of parchment paper or plastic wrap to 12-inch circle, about 1/8 inch thick -efrigerate, leaving dough between parchment sheets, until firm, about 30 minutes.
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9
-Set large colander over now-empty bowl; transfer cooled apples to colander. Shake colander to drain off as much juice as possible (should measure about 8 cups)
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10
-Discard juice
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11
-Transfer apples to dough-lined pie plate; sprinkle with lemon juice
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12
-Remove parchment from one side of remaining dough and flip dough onto apples; peel off second piece of parchment
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13
-Pinch edges of top and bottom dough rounds firmly together, trim and seal edges of dough, then cut four 2-inch slits in top of dough
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14
-Brush surface with beaten egg white and sprinkle evenly with remaining teaspoon sugar
