Baking the Pie

Preheat Oven: Preheat your oven to 425°F (220°C).

Bake: Place the pie on a baking sheet to catch any drips. Bake for 25 minutes. Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Cool: Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before serving. This allows the filling to set properly.

Combine Dry Ingredients: In a large bowl, whisk together the flour and salt.

Cut in Butter: Add the chilled butter cubes to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.

Add Ice Water: Sprinkle ice water, one tablespoon at a time, over the mixture. Stir gently with a fork after each addition until the dough begins to come together.

Form Dough: Divide the dough into two equal portions. Shape each into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
Prepare Apples: Place the sliced apples in a large bowl. Drizzle with lemon juice and toss to coat.

Mix Dry Ingredients: In a separate bowl, combine the sugars, flour, cinnamon, and nutmeg.

Combine Filling: Sprinkle the sugar mixture over the apples and toss until the apples are evenly coated. Let the mixture sit for about 10 minutes to allow the flavors to meld.

Assembling the Pie

Roll Out Dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate, allowing the excess to hang over the edges.

Add Filling: Pour the apple mixture into the crust, arranging the slices to minimize gaps. Dot the filling with small pieces of butter (about 2 tablespoons total).

Top Crust: Roll out the second disc of dough into a similar-sized circle. Place it over the filling. Trim any excess dough, leaving about a 1-inch overhang. Tuck the edges of the top crust under the bottom crust edge and crimp to seal.

Vent and Brush: Cut several slits in the top crust to allow steam to escape. Brush the crust with a beaten egg mixed with a tablespoon of water for a glossy finish. Optionally, sprinkle with coarse sugar for added texture.