Combine apples, sugar, flour, cinnamon, nutmeg and lemon juice in a large bowl. Stir well and set aside.
Press the bottom pie crust into a 9-inch pie pan and brush with egg white (this will prevent sogginess after freezing).
Fill the bottom crust with the apple mixture. Cut the butter into 6-8 piece and scatter the pieces over the apple filling.
Place the top pie crust over the filling. Pinch the edges of the top and bottom crust together between your fingers to form a seal. Brush the top with cream.
Wrap the entire pie and pan in plastic wrap and then aluminum foil. Make sure that it is wrapped very well. Freeze up to 3 months.
When ready to serve: Preheat the oven to 425°. Unwrap the pie and cut 1-inch vent holes into the crust.
Bake the frozen pie for 35 minutes at 425°, then, reduce the temperature to 375° and bake for an additional 40 minutes until crust is golden brown and filling bubbles.