Combine flour and salt in a large bowl, then cut in cold butter until pea-sized crumbs form. Drizzle ice water gradually, mixing until dough just comes together.

Divide the dough into two even discs, then wrap in plastic and chill in the fridge at least 1 hour for a tender, flaky crust.

Toss fresh apple slices with granulated sugar, brown sugar, ground cinnamon, nutmeg, and a squeeze of lemon juice until evenly coated and aromatic.

Assemble the bottom crust: Roll one dough disc into a 12-inch circle, fit it into a 9-inch pan, trim overhang, pour apple mixture, and dot with butter bits.

Top with the remaining dough: Drape the second disc over filling, seal edges with a fork or braid, cut slits for steam, brush with egg wash, and sprinkle coarse sugar.

Bake the pie at 425°F for 20 minutes until edges set, then reduce heat to 375°F and bake 35–40 minutes until golden brown and bubbling.

Cool pie on a wire rack for at least 2 hours to set juices and ensure clean, beautiful slices when serving.