Make the crust: In a large bowl, whisk flour, salt, and sugar. Cut in butter using a pastry cutter or fingers until crumbly. Add ice water a tbsp at a time until dough comes together. Divide in two, flatten into disks, wrap, and chill at least 1 hour.

Prep apples: Toss sliced apples with brown sugar, granulated sugar, cinnamon, nutmeg, salt, lemon juice, and flour. Let sit 15 minutes to get juicy.

Roll out dough: On a floured surface, roll one disk into a 12-inch circle. Fit into a 9-inch pie dish, letting edges overhang slightly.

Fill it up: Spoon apple filling into crust. Dot with a few bits of extra butter if you like.

Top & seal: Roll out second dough disk and place over apples. Trim, fold under, and crimp edges. Cut a few slits in the top or do a lattice.

Brush & bake: Brush with egg wash and sprinkle with sugar if using. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F and bake 35-40 more minutes until golden and bubbling.

Cool: Let cool at least 2 hours before slicing to let it set (hardest part, I know!).