Prep & Chill (15 min): In a large bowl, whisk flour, salt, sugar. Cut in cold butter until pea-size. Add ice water, one tbsp at a time, mixing until dough holds together. Divide into two discs, wrap in plastic, chill 1 hour.
Make Filling (10 min): In a large bowl, toss apple slices with granulated and brown sugar, cinnamon, nutmeg, flour, and lemon juice; set aside.
Roll Crusts (10 min): On a floured surface, roll one dough disc into a 12" circle for bottom crust. Place it in a 9" pie dish. Roll second disc for top.
Assemble Pie (15 min): Fill crust with apple mixture until slightly mounded. Dot with bits of butter. Cover with top crust—either lattice or full double crust. Trim, seal, and flute edges. Brush crust with butter. Sprinkle coarse sugar.
Bake (50–60 min): Preheat oven to 375°F (190°C). Place pie on a baking sheet and bake for 50–60 min until filling bubbles and crust is golden. Tent edges if browning too fast.
Cool & Serve: Let cool 2 hours to let filling set, then slice and serve warm or room temperature with vanilla ice cream or whipped cream.
