2 tablespoons freshly squeezed lemon juice
3 pounds baking apples
2/3 cup sugar, plus more for sprinkling on the pie
1/4 cup unsalted butter
1/4 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
1 large egg, lightly beaten
Put the lemon juice in a medium bowl. We use a apple peeler corer slicer with suction base to achieve thinly sliced apples. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
In a large saucepan or pot, melt the butter over medium-high heat. Add the apples, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the pan, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
Place a rack in the lower third of the oven and preheat the oven to 375 degrees F.
Fill prepared pie crust with filling and brush edges of crust with beaten egg. Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.
Adapted From Food Network Kitchens