Deep Dish Apple Pie

This pie is perfect! The apples are cooked to perfection and the crust doesn't get mushy with too much juice. It's filled to the brim with tart and sweet apples that help balance out such a wonderful pie! I also like to serve this with a drizzle of caramel sauce so it's like eating caramel apples. Yum!

1/2 cup plus 1 tsp granulated sugar
1/4 cup light brown sugar
1/4 tsp salt
1/2 tsp grated lemon zest plus 1 TBL fresh lemon juice
1/8 tsp ground cinnamon
5 medium tart apples (Granny Smith, Empire, Cortland) peeled and cut into 1/4-inch thick slices
5 medium sweet apples (Golden Delicious, Braeburn, Jonagold) peeled and cut into 1/4 inch thick slice
1 recipe for Pie Pastry
1 large egg white beaten lightly

1 Mix 1/2 cup of granulated sugar, brown sugar, salt, zest, and cinnamon in a large bowl; add the apples and toss to combine. Transfer apples to a Dutch Oven(do not wash the bowl) and cook, covered, over medium heat, stirring frequently, until the apples are tender when poked with a fork but still hold their shape, 15-20 minutes. Transfer the apples and juice to a rimmed baking sheet and cool to room temperature about 30 minutes.
2. Remove 1 disk of the pie dough from the refrigerator and roll it out on a lightly floured surface to a 12 inch circle and about 1/8 inch thick. Transfer dough to a 9 inch pie plate. Leave the dough that overhang the plate in place, refrigerate until the dough is firm, about 30 minutes.
3. Meanwhile roll the second disk of dough out to the same size and thickness. Refrigerate until firm about 30 minutes.
4. Adjust an oven rack to the lowest position, place an empty rimmed baking sheet on the rack, and heat the oven to 425 degrees. Set a large colander over the now empty bowl; transfer the cooled apples to the colander. Shake the colander to drain off as much juice as possible. Transfer the apples to the dough lined pie plate and sprinkle with the lemon juice.
5. Flip the remaining dough onto the apples. Pinch the edges of the top and bottom dough round firmly together. Trim and seal the edges of dough, then cut four 2 inch slits int he top of the dough. Brush the surface with beaten egg white and sprinkle evenly with the remaining teaspoon sugar.
5. Set the pie on the preheated baking sheet. Bake until the crust is golden brown, 45-55 minutes. Transfer the pie to a wire rack and cool for at least 1 1/2 hours.