Preheat oven to 425ºF.
On a lightly floured surface roll out first half of pie dough t 12” round. Place in 9-inch pie pan.
Pour filling into pie shell.
Roll out second half of pie dough. Press down around the edges with your fingers to seal the edges while tucking excess dough under and creating flutes. With a knife cut 6-10 slits. Brush the top with egg white mixture and sprinkle with sugar.
Bake for 20 minutes at 425ºF preheated oven in centre of middle rack on a baking sheet (pie may spill over). After 20 minutes turn the oven down to 325ºF and continue to bake for 35-40 minutes. Let cool before serving.