Preheat oven to 350º
Peel apples, and cut into 2/3 inch thick wedges. Toss apples with cinnamon and 3/4 cup granulated sugar.
Melt butter in 10 inch cast iron skillet over medium heat, add brown sugar, and cook, stirring constantly. 1 - 2 minutes or until sugar is dissolved.
Remove from heat and place 1 pie crust in skillet over brown sugar mixture. Spoon apple mixture over pie crust and tow with the remaining pie crust.
Whisk egg white until foamy, then brush top of pie crust with the egg white: sprinkle with 2 tbsp. granulated sugar. Cut 4 or 5 slits in top for steam to escape.
Bake at 350º for 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent over browning.
cool 30 minutes before serving.
Serve with butter-pecan ice cream.