Roll out bottom crust, place in pie plate without stretching, trim to overhang ³/₄", and refrigerate 30 minutes to three hours.

Quarter, core, and peel apples, then thinly slice apple quarters to measure six cups. Toss with lemon juice.

Whisk together dry ingredients, then toss with apples and stir in berries. Let sit fifteen minutes.

Roll out top crust. Whisk the egg white a bit, and brush it onto the bottom crust, then pile in the fruit. Cut top crust into strips and weave into lattice over the fruit, or use the top crust using the design of your choice desired design. If time allows, refrigerate for one hour.

Fully preheat oven to 425°. Place pie pan on top of a rimmed baking sheet, and bake 40–60 minutes or until crust is quite brown and juice is bubbling out.