Deep-Dish Apple Pie

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   4. For Pie: Mix 1/2 C granulated sugar, brown sugar, salt, zest, &cinnamon in lg bowl; add apples &toss to combine. Trans apples to Dutch oven (do not wash bowl) &cook, covered, over med heat, stirring freq, until apples are tender when poked w/ fork but still hold their shape, 15 to 20 min. Trans apples &juices to rimmed baking sheet &cool to room temp. Adjust oven rack to lowest position, place empty rimmed baking sheet on rack, &heat oven to 425u00b0.

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   5. Rem 1 disk of dough from refrig &roll out between 2 lg sheets of parchment paper to 12-in circle, about 1/8 in thick. Rem parchment from one side of dough &flip onto 9-in pie plate; peel off second layer of parchment. ease dough into plate. Leave dough that overhangs plate in place; refrig until dough is firm, about 30 min.

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   6. Meanwhile, roll second disk of dough. Refrig, leaving dough between parchment sheets, until firm, about 30 min.

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   7. Set lg colander over now-empty bowl; trans cooled apples to colander. Shake colander to drain off as much juice as possible (cooked apples should measure about 8 Cs); discard juice. Trans apples to dough-lined pie plate; sprinkle w/ lemon juice.

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   8. Rem parchment from one side of remaining dough &flip dough onto apples; peel off second piece of parchment. Pinch edges of top &bottom dough rounds firmly together. trim &seal edges of dough, then cut four 2-in slits in top of dough. Brush surface w/ beaten egg white &sprinkle evenly w/ remaining t sugar.

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   9. Set pie on preheated baking sheet; bake until crust is dk golden brown, 45 to 55 min. Trans pie to wire rack &cool at least 1 1/2 hrs.

No additional tips available.