Pre-heat the oven to 400 degrees. Line a heavy baking sheet with aluminum foil and set aside.
Remove the pie crust (in tin plate) from the freezer and use a pastry brush to brush the entire surface of the frozen pie crust with beaten egg white. You won’t use all the egg white, just discard the rest. Place in the refrigerator for 15 minutes.
Place the apple slices in a large mixing bowl. Add the lemon juice and stir to combine. In a separate small bowl, stir together the sugar, brown sugar, flour, cinnamon, salt, and nutmeg. Add this mixture to the apples and stir until the apples are coated.
After the crust refrigeration period, place the pie crust (still in the tin plate) on the foil-lined baking sheet. Spoon the apple mixture evenly into the pie crust. Drizzle any liquid remaining in the bowl over the top.
Place the baking sheet with the pie on it into the oven and bake for 30 minutes. Tent a piece of aluminum foil over the top to prevent the edges from getting too dark and return it to the oven for another 25 minutes until the apples are bubbly. Remove from the oven and allow to cool for at least 1-2 hours before slicing. Cut into 8 slices and serve.
Some things to try: add granola, or raisins, or cranberries, or lemon/orange zest