In a large bowl, mix 2 1/2 cups flour and salt. Cut in butter until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the mixture forms a ball. Wrap in plastic and refrigerate for at least 4 hours or overnight.
Preheat the oven to 425°F (220°C).
On a floured surface, roll out half of the dough to fit a 9-inch pie plate. Place bottom crust in pie plate.
In a large bowl, combine sliced apples, sugar, 2 tablespoons flour, cinnamon, nutmeg, and lemon juice. Mix well and pour into the pie crust.
Roll out the remaining crust, place over the filling. Trim, seal, and flute edges. Cut small slits in the top to allow steam to escape. Brush the top crust with beaten egg.
Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350°F (175°C), continue baking for 35 to 45 minutes, until the crust is golden brown and the filling is bubbly.
🍶 Serve and Enjoy!
Let the pie cool before slicing. Serve with a dollop of whipped cream or vanilla ice cream, if desired.
