Fold the top layer of dough under the bottom layer, tucking the two layers of dough together. Leaving a 3/4-inch overhang, trim the top layer of dough around the rim of the pie plate. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. As you unroll the dough, center it on top of the apples. Roll the remaining dough into a circle thatвЂ™s 1/8 inch thick and about 15 inches across. flour into the surface of the pastry cloth and stocking. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact.

Combine the sugar mixture with the apples and toss to coat well.

Leaving a 1/4-inch overhang, cut around the edge of the dough with kitchen shears.

Brush the bottom and sides of the dough with a light coating of the egg-white wash (you wonвЂ™t need all of it).

If it tears, simply press it back together-the dough is quite forgiving. If the dough isnвЂ™t centered in the pan, gently adjust it and then lightly press it into the pan. Allowing for about a 1-inch overhang, unroll the dough away from you, easing it into the contours of the pan. Hold the rolling pin over the near edge of the pie plate.

Lay the rolling pin across the upper third of the dough circle lift the pastry cloth to gently drape the dough over the pin and then roll the pin toward you, wrapping the remaining dough loosely around it.

Roll one of the disks of dough into a circle thatвЂ™s 1/8 inch thick and about 15 inches across. If you donвЂ™t have a pastry cloth, rub the flour into a large, smooth-weave, cotton kitchen towel and use a floured rolling pin. of flour into the surface of a pastry cloth, forming a circle about 15 inches across, and also into a rolling pin stocking.

Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 tsp.

In a small dish, lightly beat the egg white with 1 teaspoon water.

Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt, and nutmeg in a small bowl.

Put the apples in a large bowl and toss with the lemon juice. Cut the Granny Smith apples (below right)В crosswise into 1/4-inch slices, leaving them whole.

Cut the Cortland apples (below left) crosswise into 3/4-inch pieces, and then halve each piece diagonally. Lay the apples, cut side down, on a cutting board.

Peel the apples, cut each in half from top to bottom, remove the cores with a melon baller, and trim the ends with a paring knife.Position two oven racks in the lower third of the oven and heat the oven to 400вЏ.

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