STEP 1: PREPARE THE PIE CRUST

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, salt, and sugar.
2. Cut in the Butter: Add the chilled, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. Add Ice Water: Gradually add ice water, one tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overmix.
4. Chill the Dough: Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. This resting time is crucial as it allows the gluten to relax, leading to a more tender crust.

STEP 2: PREPARE THE APPLE FILLING

1. Slice the Apples: Peel, core, and slice the apples into thin wedges. Aim for uniform sizes for even cooking.
2. Mix Filling Ingredients: In a large bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are evenly coated. Let it sit for about 15 minutes to allow the flavors to meld and the apples to release some juices.

STEP 3: ROLL OUT THE CRUST

1. Prepare Your Work Surface: Lightly flour your work surface and rolling pin.
2. Roll the Dough: Take one disk of dough from the refrigerator. Roll it out into a circle about 12 inches in diameter. It should be about 1/8 inch thick. Transfer the rolled-out dough to a 9-inch pie pan, pressing gently to fit.
3. Trim the Edges: Leave a bit of overhang and trim the edges as needed, making sure to reserve some dough for the top crust.

STEP 4: FILL THE PIE

1. Add the Apple Filling: Pour the prepared apple filling into the crust, making sure to distribute it evenly.
2. Dot with Butter: Sprinkle the small pieces of butter over the filling. This will add richness and flavor as the pie bakes.

STEP 5: ADD THE TOP CRUST

1. Roll Out the Second Disk: Repeat the rolling process with the second disk of dough.
2. Place Over the Filling: Carefully lay the second crust over the filled pie. If you’d like, cut slits in the top crust to create a lattice effect or simply leave it whole for a classic look.
3. Seal the Edges: Press the edges of the top and bottom crusts together to seal. You can crimp the edges with a fork or pinch them for a decorative touch.
4. Brush with Egg Wash: Optional, but recommended! Beat an egg and brush it over the top crust for a golden finish.

STEP 6: BAKE

1. Preheat the Oven: Preheat your oven to 425°F (220°C).
2. Bake the Pie: Place the pie in the preheated oven on the center rack. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for another 30–35 minutes, or until the apples are tender and the crust is golden brown.
3. Check for Doneness: If the edges of the crust start to brown too quickly, cover them with foil to prevent burning. The pie is done when the filling is bubbling through the slits and the crust is a beautiful golden brown.

STEP 7: COOL AND SERVE

1. Cool the Pie: Once baked, remove the pie from the oven and let it cool for at least 30 minutes before slicing. This cooling time allows the filling to set, making it easier to slice and serve.
2. Serve: Enjoy your pie warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.