Classic Apple Pie

• Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees. Toss the apples with I cup of the sugar, flour, lemon juice, lemon zest, salt, and spices, and set aside.
• Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon sugar.
• Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.

Apple Pie with Crystallized Ginger

• Toss 3 tablespoons chopped crystallized ginger with the sliced apples.

Apple Pie with Dried Fruit

• Mix the lemon juice with 1 cup raisins (or dried sweet cherries or dried cranberries) and 1 tablespoon applejack (brandy or cognac also work well) and let sit for 30 minutes before tossing with the sliced apples.

Apple Pie with Cranberries

• Increase the sugar to 1 cup and toss 1 cup fresh or frozen cranberries with the sliced apples.

To Make Ahead

• The pie can be stored at room temperature, wrapped tightly in foil, for up to 2 days.