The only thing that could possibly be better than homemade apple pie is homemade “caramel” apple pie!
You will need to repeat this crust recipe twice to make two batches of this dough: one for the pie crust and one for the pie top. (I find it much easier to make in separate batches rather than trying to double the recipe that's shown here).
In a food processor, pulse the flour, sugar, and salt to combine. Add the butter pieces, and pulse until the mixture looks like coarse meal with some pea-sized pieces. Sprinkle with 4 Tbs. of the ice water, and pulse until the dough comes together. If too dry, add the remaining water by the teaspoon, and pulse until the dough just comes together.
Form the dough into a ball (or two equally-sized balls if you made a double batch), place between two sheets of plastic wrap, and press it into an 8-inch round disc. Wrap it tightly in plastic wrap, and refrigerate for at least 1 hour or up to 2 days before rolling out. (Or freeze it for up to 2 months; thaw in the refrigerator overnight before rolling it out.)
When ready, allow the dough to come back up to room temperature for 5-10 minutes. Then roll out dough on a floured surface.
Add top crust to pie, then seal by pinching the edges of the crust together with your fingers to create a fluted edge. Work your away around the entire crust, then use a sharp knife to make several venting slits in the top as shown above. Brush with beaten egg white and sprinkle with sugar. Bake for 10 minutes, then reduce heat to 400 and bake another 40 minutes.