Preheat oven to 400º F (200º C)
Place all the ingredients for the filling in a pot over medium-low heat. Cook gently, turning the apples by tossing them in the pot every few minutes. Cook until the apples are just starting to become softened, but are still firm and hold their shape. Remove from heat and set aside.
Put the flour, salt and butter in a food processor and pulse a few times. Add a little ice water and pulse again until the mixture starts to come together (start with 2-3 Tablespoons and go from there). When the pastry is ready, roll into a ball and cover with cling wrap. Chill for 30 minutes.
Then, cut off a third of the pastry. Roll the two-thirds for your bottom crust. Place into your pie dish.
With a knife, trim the pastry all along the pie dish, using the edge as a guide. Brush the inside of the crust with egg white, coating both the bottom and sides well, then fill it with the apples.
Roll out the remaining piece of pastry; wet the edge with your finger dipped in a bowl of water, until the entire perimeter is wet, then place the pastry on top of the pie. Trim the pastry, using the dish as a guide.
Crimp the edges any way you like and then cut a hole in the center of the pie, about 1″ long.
Brush the entire crust with the beaten egg white, which will ensure a lovely golden color.
Bake in 400º F (200º C) oven for about 30 to 40 minutes or until the crust is a golden brown color. Ovens vary significantly, but I place my pies on the lower rack for about 20 minutes, then move it to the center rack so that the bottom crust cooks well, however adjust your placement and baking time according to your own oven.
When ready, remove from the oven. If desired, immediately dust with Baker’s (extra fine) sugar (caster sugar in the UK) and let cool slightly before serving.