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 until just warm.
Cut pie into eight pieces. Plate and top with a scoop of vanilla ice cream and serve.
Sugar and brown sugar: Use equal amounts, 1/2 cup each, of granulated sugar and brown sugar for the classic apple pie texture and flavor.
Cinnamon, ginger, nutmeg: This blend of powdered baking spices makes this apple pie taste just like fall. Plus they act as an all-natural air freshener as the apple pie bakes!
Tart apples: Granny Smith apples soften when baked but still stay fairly firm and hold their shape. The tartness also balances the sugar in the pie filling. Other excellent apple varieties for pie baking: Northern Spy, Braeburn, Cortland, Jonathon, Honeycrisp, or Fuji apples. One style or a mix of several of these apple varieties works well for Apple Pie a la Mode.
Pie crust: You'll need two 9-inch pie crusts, one for the bottom and one for the top of the fruit pie. I promise it's a cinch to make your own homemade crust, or opt for the store-bought route. You can't go wrong (and I'll keep your semi-homemade secret!).
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 grandma's apple pie recipe.
Vanilla ice cream: Or try cinnamon ice cream, caramel or dulce de leche ice cream, or butter pecan ice cream as part of this Apple Pie a la Mode recipe.
Yield: My Apple Pie a la Mode recipe makes 8 generous slices, each crowned with a scoop of ice cream.
Storage: Apple pies are generally A-OK at room temperature for up to 2 days, lightly covered. To extend its life, store in the refrigerator for up to 4 days.
Freezer: Allow the fully-cooked pie cool completely, then transfer to the freezer (unwrapped) on a flat surface 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.