American Apple Pie

In a large bowl, whisk together flour and salt. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs with some pea-sized pieces.

Gradually add ice water, 1 tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.

Divide the dough in half and flatten each half into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat oven to 400°F (200°C).

On a lightly floured surface, roll out one disc of dough to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Trim the edges and crimp as desired. Repeat with the other dough disc for a top crust (or use a lattice top).

In a large bowl, combine the sliced apples, sugars, cornstarch, cinnamon, nutmeg, salt, and lemon juice. Toss to coat evenly.

Fill the prepared pie crust with the apple mixture. Dot the top with butter.

Roll out the second disc of dough and place it over the filling. Crimp the edges or create a lattice top design. Cut vents in the top crust for steam to escape.

Brush the top crust with egg wash for a golden brown color.

Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them with foil.

Let the pie cool completely on a wire rack before slicing and serving. Enjoy warm with vanilla ice cream or whipped cream.