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In a large bowl, combine the flour, salt, and sugar.
Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Make the Apple Filling
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, flour, cinnamon, nutmeg, lemon juice, and vanilla extract.
Let the mixture sit for 15-20 minutes to allow the apples to release some juice.
Step 3: Assemble the Pie
Preheat your oven to 425°F (220°C).
On a floured surface, roll out one disc of dough to fit a 9-inch pie pan. Press the dough into the pan, trimming any excess.
Fill the crust with the apple mixture, spreading it out evenly. Dot the filling with small pieces of butter.
Roll out the second disc of dough and place it over the apples. Trim any excess dough, and pinch the edges to seal. Cut small slits in the top crust to allow steam to escape.
Brush the top crust with a beaten egg and sprinkle with sugar.
Step 4: Bake the Pie
Place the pie on a baking sheet to catch any drips and bake at 425°F (220°C) for 15 minutes.
Reduce the oven temperature to 350°F (175°C) and continue baking for another 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Let the pie cool for at least 2 hours before slicing to allow the filling to set.
Step 5: Serve
Serve the apple pie warm or at room temperature, with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.
Serving and Storage Tips:
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