Roll out half of pastry to 1/8” thick, line a 9” pie plate. Peel, Core, and thinly slice the apples.
In a medium saucepan, combine apples, sugar, brown sugar, orange juice and water, bring to a boil. Reduce heat, cover and simmer 5 min or until apples are tender.
Drain apples and set aside, reserve syrup in saucepan, cook over medium heat until volume is reduced by half. Add nutmeg and cinnamon, stirring well.
Spoon apples into pastry lined pieplate. Pour syrup, approx ½ cup) over apples, and dot with butter.
Roll out remaining pastry to 1/8” thickness and lay across apples in pieplate. Pinch to seal edges, cut 3 slits in top for vent. Brush with egg white and sprinkle with sugar. Bake in a 450º oven for 10 min, reduce heat to 350º and bake an additional 30 minutes or until lightly browned.