Preheat the oven to 375 degrees. Core, peel (optional), and slice your apples into ¼ inch slices. In a large bowl, stir together the sliced apples, lemon juice, flour, cinnamon, nutmeg, ginger, brown sugar, sugar, and vanilla extract. Set aside.
On a lightly floured surface, roll out one of the pie doughs, turning the dough slightly each time until a circle forms. We want about an 11 to 12-inch circle diameter. Place the dough into your 9-inch pie pan, carefully letting the excess pie dough hang over the sides (we will cut off later). Spoon the apple filling into the crust, leaving the extra juices in the bowl.
Take the other pie dough out of the fridge and roll out into another 11 to 12-inch circle. Place the dough over the filling. With a small paring knife, carefully cut off the excess pie dough. Use either a fork or your fingers to seal the pie dough shut. Then cut little slits in the middle of the pie for the steam to vent out of when baking.
Lightly brush the top of the pie dough with your egg white wash. Place pie pan onto a baking sheet and place it in the oven. Bake at 375 degrees for 20 minutes, then turn the temperature down to 350 degrees and bake for an additional 40-45 minutes.
Allow your pie to cool at room temperature for 3 hours. This lets the pie filling thicken up. Serve with your favorite sides like vanilla ice cream, whipped cream, or my favorite, chocolate ice cream. Cover and refrigerate any leftovers for up to five days.