Make the dough: In a large bowl, whisk flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs with pea-sized pieces.
Add water: Gradually add ice water, 1 tablespoon at a time, mixing until dough forms.
Chill: Divide into two discs, wrap, and refrigerate for at least 1 hour.
Prepare apples: Peel, core, and slice apples. Toss with lemon juice.
Mix filling: Combine sugar, flour, cornstarch, spices, and salt. Toss with apples and let sit 15–30 minutes.
Preheat oven: 425°F (220°C).
Roll dough: Roll out one disc into a 12-inch circle and place into a 9-inch pie dish.
Fill pie: Add apple filling and juices. Dot with butter.
Top crust: Roll out second disc and cover pie (whole or lattice). Trim, fold, and crimp edges.
Finish: Brush with egg wash and sprinkle coarse sugar if desired.
Bake: Bake at 425°F for 20 minutes, then reduce to 375°F (190°C) and bake 30–35 minutes until golden and bubbling.
Cool: Let cool for at least 3 hours before slicing.