Preheat oven to 400°F. In large bowl, combine apple slices and lemon juice. In small bowl, combine sugar, flour and cinnamon. Sprinkle sugar mixture over apple slices; mix well to coat.
Line deep dish pie pan with pie crust; fill with apple mixture. Using apple cutter, cut out vents in remaining pie crust. Place crust over filing, crimping and fluting edges. Arrange cut out pastry on top of pie; brush crust with egg white.
Bake 45-50 minutes or until apples are bubbly and crust is deep golden brown. Remove pie from oven. Cool pie in pan on cooling rack at least 1 hour before serving.
To keep edges from overbrowning, use thin strips of aluminum foil to cover edge of pie. Remove foil during last 20 minutes of baking.
Did you get carried away at your last visit to the apple orchard? Use those extra apples to make Fall Harvest Cobbler. This unique cobbler is a fusion of fruit with apples, pears, plums, raisins and dried apricots. The top crust gives a peak into the cobbler's heart through small leaf-cutouts.
An apple tart with a kick. Hard Apple Cider Tarts play up crisp, light apple flavor with the refreshing bite of hard cider. Golden brown crust with soft baked apple filling, topped with a hard apple cider glaze and sprinkled with cinnamon sugar. What more could you ask for?