1 recipe double-crust pie pastry. Use less sugar if apples are sweet.

1 Large Egg, Separated	1/2 Cup Granulated Sugar Or Less
4 Tart Apples Northern Spy Or	1/3 Cup All Purpose Flour Or Less
-Granny Smith	1/4 Teaspoon Ground Cinnamon
4 Sweet Apples McIntosh - Golden	1/8 Teaspoon Ground Allspice
-Delicious	1/8 Teaspoon Nutmeg
2 Tablespoons Lemon Juice	2 Tablespoons Butter
1/2 Cup Firmly Packed Light Brown	1 Tablespoon Cold Water (optional)
-Sugar Or Less

Preheat the oven to 425 degree F.
Double-crust Pie pastry for an 8 or 9 inch pie
2 cups all purpose flour
1 tsp salt
2/3 cup chilled lard (tender flake)
4 - 6 tablespoons ice water
In mixing bowl, stir together flour and salt. Using a pastry blender, cut in lard until mixture resembles coarse meal. Sprinkle water over flour mixture, 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together. Divide pastry in half and shape into 2 balls. Flatten 1 ball slightly on a lightly floured surface. Using a floured rolling pin, roll pastry from center out to form a 12 inch circle about 1/8 inch thick. Repeat for top layer. Cut several slits for steam vents for top pastry.

For pie:

In a cup, whisk egg white until frothy and brush on bottom crust. Reserve yolk for top crust glaze.
Peel, core and slice apples 1/4 inch thick, placing them in a bowl - sprinkle with lemon juice as you go. Add sugars, flour, cinnamon and toss lightly. Mound mixture in the piecrust; dot with butter. Moisten the rim of the bottom pastry with a little water and place top pastry on pie. Seal the pie by folding top pastry under bottom pastry at the pan rim, then crimp. In a small bowl, make glaze for top (optional) by whisking together reserved egg yolk and cold water. Brush over top, carefully avoiding slits.
Bake at 425 degree F for 15 minutes; lower temperature to 375 degree F and bake 35 minutes more or until filling is bubbly and pastry nicely browned. If crimped edge browns too fast, cover with foil. Let pie cool on a rack for 20 minutes.