In a large bowl, whisk flour and salt until blended, then cut chilled butter into pea-sized crumbs using a pastry cutter for a flaky crust.

Gradually drizzle 2–4 tablespoons ice water, stirring gently until dough clumps, then shape into two discs, wrap in plastic, and chill at least 30 minutes.

Peel, core, and thinly slice the apples into 1/4-inch pieces, tossing them in lemon juice to prevent browning.

In a large bowl, stir apples with brown sugar, cinnamon, nutmeg, and cornstarch until evenly coated.

On a lightly floured surface, roll one chilled disc into a 12-inch circle, fitting it into a 9-inch pie pan.

Spoon the apple mixture into the crust, mounding gently in the center.

Roll the second dough disc into a 12-inch circle, drape over filling, trim edges, and crimp for a classic finish.

Brush the surface with egg wash, then sprinkle coarse sugar along edges and vents.

Bake on lower rack in a preheated 375°F oven for 45–50 minutes until deep golden.