Preheat oven to 375 degrees. In a small mixing bowl, mix the white sugar, brown sugar, flour, cinnamon, ginger, and nutmeg. Set aside.
In a large mixing bowl, toss apples with lemon juice. Sprinkle in sugar mixture and toss to evenly coat.
Lay one pie crust in bottom of 9-inch pie pan, trimming the pastry even with the edge of the pan. Spoon in the apple mixture into the pie and place butter piece on top.
Roll the remaining crust out. Set crust over the filling and trim as necessary to fit the top of the pie. Seal, flute the edges, and cut slits in the pastry.
Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil.
Bake for 25 minutes. Remove foil and bake until crust is golden brown and pie filling is bubbling, about 20 minutes more. Cool on wire rack.
Sugar and brown sugar: Equal parts granulated sugar and brown sugar lend the perfect texture and flavor.
Cinnamon, ginger, nutmeg: This blend of powdered baking spices makes this apple pie taste just like fall (and infuses the entire home with intoxicating aromas).
Tart apples:Granny Smith apples soften when baked but still stay quite firm and hold their shape. The tartness also balances the sugar in the pie filling. But if you have access to Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples, don't hold back. Buy them and bake them up; a mix or a combo of any of the above works well in The Best Apple Pie.
Pie crust: You will need two 9-inch pie crusts, for the bottom and top of the pie. You can make your own homemade crust, which is surprisingly easy, or opt for the store-bought route, with zero need for apologies.
Butter: A tablespoon of butter under the top pie crust is just enough to melt into the apple mixture and make it taste just like your favorite bakery's apple pie.
Yield: This apple pie recipe, makes 8 generous slices.
Storage: Apple pie should be fine kept at room temperature for up to 2 days, lightly covered. Otherwise, store in the refrigerator for up to 4 days.
Freezer: Let the baked pie cool completely, then transfer to the freezer (unwrapped) until frozen solid. Wrap tightly in plastic wrap or foil, label, date, and eat within 4 months. Thaw overnight in the refrigerator, then reheat in a 350-degree oven until warm.