Tart Apple Pie

Peel, core and slice the apples. Lightly sprinkle with extra lemon juice. In a large bowl, mix sugars, cinnamon, nutmeg, salt, lemon zest and the 1 tablespoon lemon juice. Add apple slices and toss until well mixed. Let apple mixture sit out at room temperature for 30 minutes to 2 hours. Drain apples and juice in a large strainer until 1/2 cup of juice is collected. Pour juices into a microwave safe bowl and add butter. Microwave on high for approximately 7 minutes (it should boil—you can also do it on the stove top), or until liquid is reduced into a light syrup-like consistency.

While the liquid is heating, spread one pie crust across the pie dish and press down to release air pockets. Toss the apples with the corn starch and add the reduced liquid, tossing again to coat the apples. Spread the apples into the pie dish evenly. Moisten edges with just a touch of the egg white and cover with the second pie crust. Cut slits in the top crust to vent. Use the egg whites to lightly wash over the crust, especially the edges. Cover the edges with a crust protector or ring of foil to prevent burning.

Bake at 425 degrees for 45 to 55 minutes, or until bubbly and apples are tender (not mushy) when poked with a toothpick.