Prepare the Pie Crust:

In a large mixing bowl, combine the flour and salt. Add the cold cubed butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide the dough into two balls, wrap them in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Apple Filling:

Peel, core, and slice the apples. In a large bowl, toss the apple slices with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside.

Assemble the Pie:

Preheat your oven to 425°F (220°C). Roll out one ball of dough on a floured surface to fit a 9-inch pie pan. Place the rolled dough into the pie pan and trim any excess. Add the apple filling, spreading it evenly. Roll out the second dough ball and place it over the apples. Trim, seal, and crimp the edges of the pie. Cut a few slits in the top crust to allow steam to escape.

Bake the Pie:

Bake the pie in the preheated oven for 45–50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges of the crust brown too quickly, cover them with foil to prevent burning.

Cool and Serve:

Allow the pie to cool for at least 30 minutes before slicing to allow the filling to set. Serve warm with a scoop of vanilla ice cream or whipped cream for the perfect finishing touch!