Begin by coring, quartering and peeling apples into slices. If you are using these for a pie closer to the holidays, place slices in freezer bag and add lemon juice, tossing the slices in the bag to coat and store in the freezer. Thaw before use.
Combine apple slices in a large bowl coat with granulated sugar and cinnamon, stirring to coat. Set aside.
Melt your butter in a 10″ cast iron skillet over medium heat, then add brown sugar and vanilla extract. Stir until the sugar is melted and combined. Remove from heat.
Roll out the first thawed pie crust and place on top of the butter, sugar and vanilla mixture pressing down and molding the dough slightly up the sides of the pan. If you have a pie bird, gently place in the center of the dough before adding the apples. Otherwise we can cut vent holes before placing in the oven.
Preheat your oven to 425° and spread the apple mixture over the first layer of dough, topping with the second thawed piecrust. Press down around the edges to cover the apples, creating a cap.
At this stage, make a hole in the crust for your pie bird or cut four horizontal lines about 2 inches long making a cross in the center of the dough. Doing so allows steam to exit the center of the pie. Place egg white in a small bowl and brush the top pie crust with the a pastry brush.
Place pie in the preheated oven for 1 hour, rotating 180° halfway through until the top crust is browned and the filling is bubbling.
Remove from the oven and allow to cool for 30 minutes. This pie is definitely worthy of a side of vanilla ice cream!