Prepare the crust: In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or fingers to cut in until the mixture resembles coarse crumbs. Gradually add cold water, mixing until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
2 medium apples
While the dough chills, peel, core, and thinly slice the apples. In a bowl, toss the apple slices with cinnamon and half of the sugar until evenly coated. Set aside to marinate for 10 minutes.
2 medium apples
Preheat the oven to 425°F (220°C). Remove one dough disk from the refrigerator and roll it out on a floured surface into a 12-inch circle. Fit the rolled dough into a 9-inch pie dish, trim excess crust edges, and flute the edges for a decorative finish.
2 medium apples
Fill the pie crust with the marinated apple slices, spreading them evenly. Dot the filling with small pieces of cold butter if desired. Roll out the second dough disk and place it over the filling. Trim and crimp the edges to seal, then cut small vents in the top crust. Brush with milk or egg wash if desired and sprinkle with remaining sugar.
2 medium apples
Bake the pie on the middle rack for 45 minutes, or until the crust is golden brown and the filling is bubbling through the vents. Check for doneness by observing the deep golden color and listen for a slight bubbling sound.
Remove the pie from the oven and let it cool for at least 15 minutes before serving to allow the filling to set. Slice and serve warm or at room temperature, optionally with ice cream or whipped cream.
