Preheat oven to 350 degrees.
Add sugars, cinnamon, and nutmeg and mix to coat apples completely then add flour and mix well.
Separate about 1/4 of the dough ball for the lattice. Roll out the rest of the ball with a rolling pin (or bottle of Bordeaux, like me) and place into pan.
Press brie into bottom of crust then add in apples.
Roll out remaining crust and slice into strips then place on top of pie. Sprinkle with brown sugar.
Bake for about an hour or until apples and crust are golden brown, checking regularly. Halfway through baking time, brush crust with egg white or some melted butter, if desired. This helps prevent over-browning and adds glossiness. Tip: cover with ventilated foil if crust starts browning too quickly.