Prepare a 12” camp Dutch oven: Cut out a round piece of parchment paper the same width as the bottom of the Dutch oven. Prepare lifters; cut a length of parchment paper approximately 17-inches long then fold it into thirds lengthwise and cut. Fold each in half. Place the middle of each lifter in the middle of the Dutch oven and spread them out to create a six-sided star. Place round parchment on top of lifters. Make sure each lifter has about 2-inches hanging over of the top. Secure with clothespins to hold them in place.
Place one of the prepared pie crust in the bottom of the oven, centered.
In a large bowl, mix together apples, brown sugar, Hatch green chile, apple cider vinegar, cinnamon, salt, allspice, nutmet, lemon zest, and lemon jucie.
Pour apple filling into the prepared Dutch oven. Using a spoon, straighten out the apples so they lay flat and mound up in the center of the pie. Spread butter evenly across the top of the pie filling.
Roll out top layer and create decorative pattern (lattice, shapes, solid with vents). Fold top pastry dough over bottom crust and seal both together. Trim as desired. Make pastry wash by beating one egg white with one-teaspoon water until frothy. Brush over seal and top crust. Sprinkle with sugar crystals.
Bake for 20 minutes with 15 coals on bottom and 20 on top. Then remove 5 coals from bottom and top and continue baking for approximately 45 minutes until juices bubble and crust is deep golden brown. Remove. Chill.
To quickly chill the pie, let the oven cool off at room temperature for five minutes. Place oven in a large bucket with about two inches of water. Let sit for 5 minutes. Add ice slowly, removing water and taking care to make sure the level of the ice water stays half-way up the side of the oven and doesn’t spill into the pie.
When the pie is cold through to the center, remove from the oven by using the parchment lifters.