In a mixing bowl, combine 2 ½ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon sugar.

Add 1 cup unsalted butter, chilled and diced, to the flour mixture and use a pastry cutter or fork to blend until it resembles coarse crumbs.

Gradually mix in 6–8 tablespoons ice water, one tablespoon at a time, until the dough holds together but isn’t sticky.

Wrap the dough in plastic wrap and refrigerate for at least 1 hour to chill.

In a large bowl, toss 6–8 sliced apples with ¾ cup sugar, 2 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 tablespoon lemon juice until evenly coated.

On a floured surface, roll out half of the dough to fit a 9-inch pie dish to form the bottom crust.

Place the bottom crust in the pie dish, fill with the apple mixture, roll out the remaining dough for the top crust, place it over the filling, and trim excess dough.

Cut slits in the top crust for steam and bake in a preheated oven at 425°F (220°C) for 45 minutes, until the filling is bubbling and the crust is golden brown.

Let the pie cool for at least 2 hours before slicing to ensure clean cuts and optimal flavor.