Preheat oven to 350 degrees F

For the crust: Add enough milk to the egg yolk to measure 2/3 cup and set aside. Combine the flour + salt in a medium sized bowl. Cut in butter until crumbly. I use a fork to get the butter into "pea size" pieces. You can use a pastry blender or two knives to cut. With a fork, stir in the milk mixture until the dough forms a ball.

Divide in to halves. Roll out 1/2 to fit the bottom on a large pie pan. Roll out the other for the top and set aside.

For the filling, sprinkle the graham cracker crumbs on the bottom crust over the bottom dough layer in the pie pan. In a large bowl mix sliced apples, sugar, cinnamon, nutmeg and flour in a small bowl and mix. Lay out the other rolled out dough to make the top of the pie and place on, being sure to pinch the edges. Be sure to poke a few hole on the top of the crust and design the crust as you wish. With a fork, beat the reserved egg white until foamed. Brush over the crust and sprinkle the remaining cinnamon mixture on top.

Cover the edges of the crust loosely with foil and bake for 45-60 minutes. Once pie is cooked and has cooled down, drizzle the sugar over the top.