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Preheat oven to 425 degrees. In a large bowl, combine the apples and coffee liqueur, tossing to coat well. Add brown sugar, pecans, flour, cinnamon, and nutmeg. Toss gently to coat. Fit 1 crust into a 9 inch pie plate. Spoon in the apple mixture. Dot with butter. Brush the rim with egg white. Roll the remaining crust on a lightly floured surface to an 11 inch circle. Cut the circle into 1/2 inch wide strips. Arrange the strips in a lattice pattern over the pie filling. Crimp the edges to seal top and bottom crusts. Lightly brush the top crust with remaining beaten egg white. Bake for 10 minutes; reduce oven temperature to 350 degrees and bake until crust is golden and apples are tender, about 50 minutes. Place on a wire rack and cool for 30 minutes. Serve warm.
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