Place apples in a bowl and toss with lemon juice.

Place 3/4 c. sugar, 3/4 c. brown sugar, cornstarch, cinnamon, nutmeg, and salt in a pot. Stir in the water; bring to a boil. Boil for 2 minutes and keep stirring so it doesn’t scald.

Add the apples to the pot and stir till it comes to a boil. Reduce the heat to medium-low and simmer for 10 minutes; allow to cool completely.

Store apples in an airtight container and place in the refrigerator for at least 3 hours. (I like to make it the night before and store overnight to use the next day.)

Preheat oven to 400°.

Unroll one of the pie crusts and place in the bottom of a 9-inch pie pan. Cut off any excess dough.

Fill pie pan with pie filling and cover with the other pie crust. Press dough to the top of the pan to seal.

Cut five or six slits in the top of the dough. Brush with egg white and sprinkle 2-3 Tbsp sugar over the dough.

Bake for 15 minutes, then remove from oven and cover edges of the pie with strips of tinfoil 2-3 inches wide so it doesn’t brown too much. Bake 25-30 more minutes. Cool at least 2 hours before serving.

Serve with caramel topping and vanilla ice cream.