Heat oven to 425 degrees F. Unroll 1 piecrust and place in a 9-1/2-inch deep-dish pie plate. Press crust into plate to smooth it out. Refrigerate. Unroll second crust; using two 3-inch cookie cutters, one an acorn and the other a leaf, cut out as many shapes as possible. Place shapes on a baking sheet and refrigerate.

In a large bowl, toss apples. In a smaller bowl, mix together 1/2 cup sugar, the flour, candied ginger, fresh ginger, lemon peel, ground ginger, and cinnamon. Stir sugar-and-spice mixture into apples, tossing to coat well. Place apple mixture in chilled pie shell. Arrange cutout acorns and leaves over pie in a random pattern, leaving some areas uncovered. Whisk egg white with 1 tablespoon water, brush over top of crust, and sprinkle crust with remaining 1 tablespoon sugar. Bake 20 minutes.

Reduce oven temperature to 350 degrees F; bake 1 hour more. Let cool on wire rack. Pie can be stored at room temperature overnight. Warm in 350 degrees F oven for 15 minutes before serving.