My mother (my kids called her Ghee) was a "from scratch baker". To save time, I use a frozen pie crust. This was one of her favorite pies to prepare for all of us. Living in North Georgia, we are only an hour from the best apple orchards around. We used to go pick our own apples and by night fall, we would have a wonderful aroma calling us back to the kitchen for apple pie and ice cream. My mother passed away over 7 years ago but when I prepare this recipe, I am transported back to her kitchen with her love surrounding us.
Prick bottom and sides of crust with fork. Bake at 375 degrees 12 to 15 minutes or until lightly golden. Immediately brush bottom and sides of hot crust with light coating of egg white. Reset oven to 425 degrees.
While crust is baking - Mix pecans, flour, and brown sugar in bowl. Work in butter with fingertips until mixture resembles coarse crumbs. Set aside.
Meanwhile, in large bowl, combine sugar, cornstarch, and cinnamon. Toss in apples and lemon juice. Cover with waxed paper and microwave on High 12 minutes, stirring halfway through. Spoon filling into crust. Sprinkle pecan topping over filling.
Bake pie 10 to 12 minutes or until topping is golden. Cool on wire rack.