In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar.

Add the cold, cubed unsalted butter to the flour mixture.

Using a pastry cutter or fork, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add the ice water, one tablespoon at a time, mixing with a fork or your hands until the dough comes together and holds its shape when pressed.

Divide the dough in half and shape each half into a disk. Wrap each disk in plastic wrap and refrigerate for at least 1 hour, or until firm.

Preheat your oven to 425°F (220°C).

In a large mixing bowl, combine the sliced apples, granulated sugar, brown sugar, all-purpose flour, ground cinnamon, ground nutmeg, salt, and lemon juice. Toss until the apples are evenly coated with the sugar mixture.

On a lightly floured surface, roll out one disk of pie dough into a circle large enough to fit your pie dish. Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides.

Spoon the prepared apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with small pieces of unsalted butter.

Roll out the second disk of pie dough into a circle large enough to cover the filling. Carefully place it over the filling, then trim and crimp the edges of the dough to seal the pie.

If desired, brush the top crust with a beaten egg for a shiny finish.

If the edges of the pie crust are browning too quickly during baking, you can cover them with aluminum foil to prevent burning.

Place the pie on a baking sheet to catch any drips, then bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.

Remove the pie from the oven and let it cool on a wire rack before slicing and serving.