Peel and core all of your apples. Discard the skin and the core and then slice the apples.
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.
While your apples are setting make your homemade pie crust of choice and put the pie crust in the fridge for an hour. You will need to double the batch of homemade pie crust so you have 2 pie crusts. One will be used for the base of the pie and the other will be used for the top of the apple pie.
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.