To make the crust: Sift the flour with the sugar and salt. Make a well in the center and add the cold butter. Using two knives, cut the butter into the flour until the mixture is crumbly and the butter is well incorporated. Add the egg white and mix to form a compact dough.

Let the dough rest in the freezer for 30 minutes before rolling it out. Meanwhile, prepare the filling and preheat the oven to 400°F (200°C). (You can also make the crumbly mixture in a food processor.)

To prepare the apple pie filling: In a large bowl, combine the sugar, cornstarch, cinnamon, nutmeg, and salt. Mix well, then add the sliced apples and lemon juice.

Flour a surface, remove the dough from the freezer, and roll it out. Grease and flour a 9-inch (23 cm) deep pie pan, then line the bottom and sides with the dough.

Gently press the dough into the bottom and sides of the pan. Trim the excess, leaving about 1 inch (2.5 cm) hanging over the edge. Add the filling and cover with another round of dough, moistening the edges. Cut a small hole in the center to allow steam to escape.

Fold the overhanging dough under to make a border and brush with egg white. Trim any extra dough and decorate the top of the pie as desired.

Sprinkle the pie with a mixture of sugar and cinnamon. Bake at 350°F (180°C) for 50 to 60 minutes (depending on your oven) or until the crust is cooked and golden brown. Serve warm with whipped cream or ice cream. Happy Thanksgiving!