Pampered Chef Speedy Streusel Apple Pie

This pie takes a little time, but it is totally worth it!

Ingredients:
2 homemade pie crusts
1 egg, separated
3/4 cup plus 2 tablespoons sugar
1 1/4 teaspoons cinnamon, divided
5-6 medium red baking apples, such as Jonathan (about 6 cups)
2 tsp lemon juice
1 teaspoon vanilla
3 tablespoons cornstarch
Powdered sugar
Vanilla ice cream or thawed, frozen whipped topping (optional)

Directions:
1. Preheat oven to 400 degrees. Place one pie crust in a deep dish pie plate, gently pressing dough into bottom and up sides. In a bowl, separate egg white from yolk. (Set yolk aside for another use.) Whisk egg white until frothy. Brush egg white over bottom and halfway up sides of crust; set crust aside (I skipped this step b/c of Julie's egg allergy and it turned out perfect anyway).
2. For streusel, finely dice remaining crust; place in a bowl. Add 2 tablespoons of the sugar and 1/4 teaspoon of the cinnamon to batter bowl; toss and set mixture aside.
3. For filling, core and slice apples, leaving peel on; cut slices into quarters. In large bowl, combine apples, lemon juice and vanilla; toss to coat. In small bowl, combine cornstarch, remaining sugar and remaining cinnamon; mix well. Add cornstarch mixture to apples; stir to coat evenly. Spoon apple mixture into crust. Sprinkle streusel evenly over apples.
4. Place pie in microwave oven. Microwave on HIGH 8 minutes or until apples are very hot, rotating dish after 4 minutes. Immediately place pie on bottom rack of conventional oven. Bake 18-22 minutes or until topping is deep golden brown. Remove pie from oven to cooling rack; let stand 15 minutes.