5 pounds apples, peeled, cored, and sliced 1/2 inch thick
1/2 to 3/4 cup sugar, plus more for sprinkling
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 teaspoons fresh juice and 1 teaspoon grated zest from 1 lemon
1 pie crust, or see our easy homemade recipe
1 egg white
Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it.
Preheat the oven to 425°F (220°C).
Toss apple slices with sugar, cornstarch, cinnamon, and lemon juice and zest until well-coated. Let rest for 10 minutes.
Transfer apples and juices to a large Dutch oven. Such as one shown.
Heat over low heat, stirring constantly, until lightly steaming.
Cover and continue cooking over lowest heat setting, stirring frequently, using a thermometer to maintain temperature below 160°F (71°C).
Do not allow liquid to come to a boil for first 20 minutes.
After 20 minutes, increase heat to medium-high and cook, stirring frequently, until juices thicken enough that a spatula dragged through the bottom of the pot leaves a trail that very slowly closes back up, about 10 minutes.
Transfer apples to a rimmed baking sheet, spread out into a single layer, and allow to cool completely, about 1 hour.
Take one Pie crust and add filling
Cover pie with either a whole pie crust or lattice.
If using whole pie cover be sure to either cut a few slits or poke holes with a fork.
Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie.
Sprinkle evenly with a tablespoon of sugar.
Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes.
Reduce heat to 375°F (190°C) and continue baking until deep golden brown, about 25 minutes longer.
Remove from oven and allow to cool at room temperature before serving.