Instructions

Toss apples, 1/2 cup granulated sugar, brown sugar, lemon zest, salt, and cinnamon together in Dutch oven. Cover and cook over medium heat, stirring often, 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.) Transfer apples and juices to rimmed baking sheet and let cool to room temperature, about 30 minutes. Drain apples thoroughly in colander.
Adjust oven rack to lowest position, place foillined rimmed baking sheet on rack, and heat oven to 425 degrees. Roll 1 disk of dough into 12-inch circle between 2 large sheets of plastic wrap. Remove top plastic, gently invert dough over 9-inch metal pie plate, and ease dough into plate; remove remaining plastic. Roll other disk of dough into 12-inch circle between 2 large sheets of plastic; remove top plastic.
Spread apples into dough-lined pie plate, mounding slightly in middle, and drizzle with lemon juice. Gently invert top crust over filling and remove plastic. Trim dough 1/2 inch beyond lip of pie plate, pinch dough edges together, and tuck under itself to be flush with edge of pie plate. Crimp dough evenly around edge using your fingers. Cut four 2-inch slits in top crust. Brush pie with egg white and sprinkle with remaining teaspoon sugar.
Place pie on preheated baking sheet and bake until crust is dark golden brown, 45 to 55 minutes, rotating sheet halfway through baking. Let pie cool on wire rack to room temperature, about 2 hours; serve slightly warm or at room temperature.