Gooey Apple Pie

Ingredients

• 5 pounds apples , peeled, cored, and sliced 1/2 inch thick
• 1/2 to 3/4 cup sugar , plus more for sprinkling
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 2 teaspoons fresh juice and 1 teaspoon grated zest from 1 lemon
• 1 recipe Easy Pie Dough
• 1 egg white

Directions

1. Set an oven rack in the lower-middle spot, put a heavy rimmed baking sheet on the rack, and heat the oven to 425 degrees F (220 degrees C). In a large bowl, toss the sliced apples with the sugar, cornstarch, cinnamon, lemon juice, and zest until everything is evenly coated. Set the bowl aside for 10 minutes.
2. For the stovetop filling, scrape the apples and any juices into a large Dutch oven. Warm them over low heat, stirring the whole time, just until you see a little steam. Put the lid on and cook on the lowest heat setting, stirring often and checking with a thermometer so the mixture stays below 160 degrees F (71 degrees C). During the first 20 minutes, do not let the liquid boil. After 20 minutes, turn the heat up to medium-high and keep cooking, stirring often, until the juices are thick enough that a spatula pulled across the bottom of the pot makes a path that creeps closed very slowly, about 10 minutes more. Spread the apples on a rimmed baking sheet in a single layer and cool them fully, about 1 hour.
3. For the sous vide filling, set the precision cooker to 160 degrees F (71 degrees C). Put the apples and their juices in a vacuum bag and seal it. Cook the bag in the water bath for 1 hour. Empty the bag into a large Dutch oven and cook over medium-high heat, stirring often, until the juices thicken enough that a spatula dragged along the bottom leaves a trail that closes back up very slowly, about 10 minutes. Spread the apples in one layer on a rimmed baking sheet and let them cool completely, about 1 hour.
4. Roll 1 disk of pie dough into a round about 12 inches across. Lay it into a 9-inch pie plate. Spoon in the filling, mounding it as needed so it all settles into the crust. Roll the remaining disk of dough into another round about 12 inches across, then place it over the pie.
5. With kitchen shears, cut the edges of both crusts so they extend 1/2 inch past the rim of the pie plate all around. Fold the crust edges under together, tucking them between the bottom crust and the pie plate as you move around the pie. Crimp the border with the forefinger of your left hand and the thumb and forefinger of your right hand. Use a sharp knife to cut 5 vents in the top crust.
6. Brush the entire top of the pie with a smooth layer of lightly beaten egg white using a pastry brush. Scatter 1 tablespoon (15g) of sugar evenly over the top. Place the pie on the hot baking sheet in the oven and bake until it is pale golden, about 20 minutes. Lower the oven temperature to 375 degrees F (190 degrees C) and keep baking until the crust is deeply golden, about 25 minutes longer. Take the pie out of the oven and cool it at room temperature for at least 4 hours before serving.