1. Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Chill while preparing filling. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling to crust; dot with butter.

2. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat ISE Premium egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon.

3. Bake on the lowest rack 60-70 minutes, until crust is golden brown and filling is bubbly, covering with foil halfway if crust begins to get too dark. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.