Prepare the apple filling by peeling, coring, and slicing the apples into thin wedges. Mix them in a bowl with lemon juice, sugar, cinnamon, and nutmeg. Set aside to marinate while preparing the crust.
2 pounds apples (such as Granny Smith or Fuji), 1 cup granulated sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1 tablespoon lemon juice
In a large mixing bowl, combine flour and salt. Add the cold butter pieces, and use a pastry cutter or fingers to cut in the butter until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together.
2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter, 4-6 tablespoons ice water
Divide the dough into two equal portions, form each into a flat disc, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
On a lightly floured surface, roll out one dough disc into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing to fit and trimming excess crust around the edges.
Pour the apple filling into the prepared pie crust, spreading evenly. Roll out the second dough disc into a similar 12-inch circle. Place it over the filling, trim excess, and crimp the edges to seal. Cut a few small slits on the top crust to allow steam to escape.
Preheat the oven to 425°F (220°C). Bake the pie on the middle rack for 45-50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. Cover the edges with foil if browning too quickly.
