Preheat oven to 350. F.
Press one of the prepared pie crusts evenly into a greased deep dish pie plate. (Place pie crusts back into the fridge until ready to use.)
Peel and slice apples into equal size slices (about 1/4 inches thick)
Toss apples with the juice of lemon, if using. Set aside.
In a large pot, melt butter over medium heat.
Add in brown sugar, granulated sugar, cinnamon and all-spice.
Simmer for about 1-2 minutes until mixture is combined. (add a bit of water if needed)
Turn off heat and stir in vanilla extract if using.
Add apples into pot and toss to combine. (sugars will become syrupy as the apples heat and release their juices)
Stir in enough cornstarch until mixture becomes thickened and syrupy. (It may be easier to remove 1/2 cup of liquid and stir the cornstarch into it until thickened and then pour this into the pot. I just sprinkle it into the pot and stir like crazy)
Taste syrup mixture and adjust seasonings & sugars if needed.
Let apples sit for about 20-30 minutes, syrup will thicken up a bit more.
With a slotted spoon, add apples into prepared, chilled pie plate.
Pour on about 1/4 cup leftover syrup mixture.
Roll out the top crust and place on top of apples.
Seal the edges of pie crust.
Brush top crust with egg white if desired (to create a golden color)
Sprinkle top crust with sugar or brush with leftover syrup mixture.
Place pie on baking sheet and bake for 60-65 minutes or until crust is golden. (if crust begins to brown too much, cover with foil)
Let pie sit for about 15 minutes before cutting.