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Preheat oven to 350ºF.
Peel apples, and cut into ½-inch-thick wedges.
Toss apples with cinnamon and ¾ cup granulated sugar.
Melt butter in a 10-inch cast-iron skillet over medium heat; add brown sugar, and cook, stirring constantly, 1 to 2 minutes or until sugar is dissolved.
Remove from heat, and place 1 piecrust in skillet over brown sugar mixture.
Spoon apple mixture over piecrust.
Top with remaining piecrust.
Whisk egg white until foamy. Brush top of piecrust with egg white; sprinkle with 2 Tbsp. granulated sugar.
Cut 4 or 5 slits in top for steam to escape.
Bake at 350ºF for 1 hour to 1 hour and 10 minutes or until golden brown and bubbly, shielding with aluminum foil during last 10 minutes to prevent excessive browning, if necessary.
Cool on a wire rack 30 minutes before serving.
Serve with butter-pecan ice cream.