Dice butter and refrigerate for 15 minutes.  Measure out 1/2 cup of water and place in the freezer for 15 min. – I promise this makes all the difference!  Grandma’s says…and I listen!

Combine flour and salt in a large bowl or food processor.  Cut in cold butter until the mixture resembles coarse crumbs. 

The food processor makes this step so much easier if you have one!   Do not over mix or it will make your pie crust tough!

Stir in cold water one tablespoon at a time. 

Form a dough ball and split the dough into 2 balls. Wrap in plastic.  Refrigerate for 4 hours or overnight.

Roll 1 ball of dough out to fit a 9 inch pit plate. 

Place the crust in the pie plate and press the dough evenly into the bottom sides of the plate.  Do not trim excess dough off edges.  

Keep the second dough ball in the fridge until the pie filling is ready.  If you don't need the full top, you can always freeze it and save it for later.

Preheat oven to 375 degrees.

Slice apples into thin slices using a food processor or by hand. The thinner the better! 

In a small bowl, combine the sugars, flour, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture to apples, toss to coat. 

Beat egg white until foamy and brush over top crust. This gives it a nice golden color and shine. Sprinkle with sugar and loosely cover edges only with foil.

Bake apple pie at 375 degrees for 25 minutes. Remove the foil and bake until the filing is bubbly and the crust is golden brown. This should take about 20-25 minutes longer.

Cool on wire rack