Steps

• Combine flour, sugar, and salt in a mixing bowl. Add cubed butter, cutting it into the flour with a pastry cutter until it resembles coarse crumbs. Gradually blend in ice water, tablespoon by tablespoon, until the dough clumps together. Form it into two discs, wrap in plastic, and refrigerate for at least 1 hour.
• Peel, core, and slice the apples into thin wedges. Toss them in a bowl with sugar, cinnamon, nutmeg, and lemon juice. Let the mixture sit for 15 minutes to allow the flavors to meld. This will also help extract the juices, reducing any excess liquid in the pie.
• On a floured surface, roll out one disc of dough into a circle, larger than your pie dish. Carefully place it into the dish, pressing gently. Leave some overhang for sealing the pie later. Roll out the second disc for the top crust or cut it into strips for a lattice top.
• Fill the prepared pie shell with the apple mixture. Dot with small pieces of butter to enhance flavor and moisture. If using a full top crust, lay it over the filling and seal edges by crimping with a fork or your fingers. Cut slits for steam escape. For a lattice top, weave the strips over the filling and crimp the edges.
• Preheat the oven to 425°F (220°C). Brush the crust with an egg wash for color and sprinkle with sugar for added crunch. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and continue baking for 35-45 minutes or until the apples are tender and the crust is golden brown.