In a large bowl whisk together the flour, sugar and salt.

With the pastry cutter work the butter and flour mixture together until it looks like small pebbles.

Add the water little by little and mix with your hands until the dough comes together.

Divide the dough into two equal balls and press flat onto plastic wrap.

Chill the dough for at least an hour.

Toss all of the apple slices with 1/4 cup of sugar. Then pour the sugar tossed apples into a colander and set it over a large bowl. Let the apples sit for 1.5 hours.

Adjust your oven rack to the lowest level of your oven and then heat your oven to 500 degrees Fahrenheit. Place a rimmed baking sheet into the oven on the oven rack.

In a large bowl pour your apples that have been sitting. Then add the reminder of the sugar, brown sugar, flour, lemon juice, sea salt, nutmeg and cinnamon. Mix them well to coat the apples and then set them aside.

Roll out each of your pie crusts on a floured surface and then spray a pie dish with nonstick cooking spray. Then place the one pie crust into the pie dish.

Pour your apple pie filling into the pie crust. Place the second pie crust on top of the mixture and using your fingers crimp the sides of the pie crust.

Cut 4-5 vent holes in the top of the pie crust.

In a small bowl add the whites of 1 egg and beat it using a whisk.

Brush the top of the pie with the beaten egg white. Then sprinkle sugar in the raw on top.

Place the apple pie in the pie dish on top of the hot rimmed baking sheet. Then reduce the oven temperature to 425 degrees.

Bake until the top of the pie crust is golden brown. Then rotate the baking sheet and turn the oven heat down to 375 degrees.

Bake for another 30-35 minutes until the top of the pie crust is deep golden brown.

Remove pie from the oven and let the pie cool before enjoying.