Classic Apple Pie

1. Roll 1 disk of dough into 12-inch circle on lightly floured counter. Loosely roll dough around rolling pin and gently unroll it onto 9-inch pie plate, letting excess dough hang over edge. Ease dough into plate by gently lifting edge of dough with 1 hand while pressing into plate bottom with other hand. Leave any dough that overhangs plate in place. Wrap dough-lined pie plate loosely in plastic wrap and refrigerate until dough is firm, about 30 minutes. Roll other disk of dough into 12-inch circle on lightly floured counter, then transfer to parchment paper–lined baking sheet; cover with plastic and refrigerate for 30 minutes.
2. Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
3. Mix 3⁄4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon, and allspice together in large bowl. Add lemon juice and apples and toss until combined. Spread apples with their juices into dough-lined pie plate, mounding them slightly in middle. Loosely roll remaining dough round around rolling pin and gently unroll it onto filling. Trim overhang to 1⁄2 inch beyond lip of pie plate. Pinch edges of top and bottom crusts firmly together. Tuck overhang under itself; folded edge should be flush with edge of pie plate. Crimp dough evenly around edge of pie using your fingers. Cut four 2-inch slits in top of dough. Brush surface with beaten egg white and sprinkle evenly with remaining 1 tablespoon sugar.
4. Place pie on heated baking sheet, reduce oven temperature to 425 degrees, and bake until crust is light golden brown, about 25 minutes. Reduce oven temperature to 375 degrees, rotate baking sheet, and continue to bake until juices are bubbling and crust is deep golden brown, 30 to 35 minutes longer. Let pie cool on wire rack to room temperature, about 4 hours. Serve.

CLASSIC APPLE PIE WITH CRYSTALLIZED GINGER
Add 3 tablespoons chopped crystallized ginger to apple mixture.

CLASSIC APPLE PIE WITH DRIED FRUIT
Toss 1 cup raisins, dried sweet cherries, or dried cranberries with lemon juice plus 1 tablespoon applejack, brandy, or cognac. Add dried fruit and liquid to apple mixture.

ASSEMBLING DOUBLE-CRUST PIES
1. Unroll dough over filled pie, making sure to center piece of dough on pie plate.
2. Using scissors, trim all but 1⁄2 inch of top and bottom crusts overhanging outer lip of plate.
3. To ensure edge stays sealed, tuck and press edges of top and bottom crusts together. Folded edge should be flush with edge of plate.
4. Create fluted edge around pie using index finger of one hand and thumb and index finger of other. Edge of dough should be perpendicular to edge of pie plate. Using sharp knife, cut vents in top crust.