Chai-Spice Apple Pie

« » On a lightly floured work surface, roll out one dough disk to a 13-inch round, about 1/8 inch thick. Brush off flour. Fit dough into a 9-inch pie plate; trim to a 1/4-inch overhang. Chill 30 minutes.

Peel, core, and cut apples into 1/2-inch slices. In a large bowl, gently toss apples with lemon juice, brown sugar, flour, salt, fennel, cinnamon, cloves, and cardamom.

Preheat oven to 400 degrees, with a baking sheet on center rack. Arrange apple mixture on dough; dot with butter. Roll out remaining disk as above; drape over pie plate. Trim to a 1/2-inch overhang, and fold under bottom dough; crimp with a fork. Cut a 1/4-inch hole in center; make four slits. Chill at least 15 minutes.

Cut dough scraps into shapes, and adhere to pie with egg white. Brush over entire pie with egg white, sprinkle with sanding sugar. Bake on heated sheet until golden brown, about 20 minutes. Reduce oven heat to 350 degrees; continue baking until juices are bubbling, 30 to 35 minutes more. Let cool on a wire rack.