“`html

1. In a large mixing bowl, combine the flour, salt, and sugar. Whisk them together until well mixed.
2. Add the chilled, diced butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
3. Gradually add the ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water when the dough begins to come together but is not sticky.
4. Turn the dough out onto a lightly floured surface and divide it into two equal halves. Shape each half into a disk, wrap them in plastic wrap, and refrigerate for at least 1 hour.
5. Peel, core, and slice the apples into thin wedges.
6. In a large bowl, combine the sliced apples with the granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Toss until the apples are well coated.
7. Let the apple mixture sit for about 15-20 minutes to release some juices.
8. Preheat your oven to 425°F (220°C).
9. Take one disk of dough out of the refrigerator and let it sit at room temperature for about 5 minutes.
10. On a floured surface, roll out the dough into a circle about 12 inches in diameter, keeping the thickness even at about 1/8 inch thick.
11. Carefully transfer the rolled-out dough to a 9-inch pie pan, pressing it into the bottom and sides without stretching.
12. Trim any excess dough hanging over the edges, leaving about 1 inch overhang.
13. Repeat the rolling process with the second disk of dough for the top crust.
14. Pour the apple filling into the prepared bottom crust, distributing the apples evenly. Dot the filling with small pieces of butter.
15. Take the second rolled-out dough and place it over the filling. Trim any excess dough and crimp the edges to seal.
16. Cut slits in the top crust to allow steam to escape. Brush the top with the beaten egg and sprinkle with sugar.
17. Bake in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

“`