In a large bowl, combine flour and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough just comes together.

Divide the dough in half, flatten into disks, wrap in plastic, and chill for at least 30 minutes.

In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice. Mix well to coat.

On a lightly floured surface, roll out one disk of dough to a 12-inch circle. Gently transfer it to the pie plate. Trim and crimp the edges.

Pour the apple filling into the prepared crust.

Roll out the remaining disk of dough to a 12-inch circle. Cut slits in the crust to allow steam to escape.

Carefully place the top crust over the filling. Trim and crimp the edges, sealing the top and bottom crusts together.

Brush the top crust with an egg wash (optional) and sprinkle with sugar (optional).

Bake in a preheated oven at 425°F (220°C) for 15 minutes. Then, reduce the heat to 375°F (190°C) and bake for an additional 35-40 minutes, or until the crust is golden brown and the filling is bubbly.

Let cool completely on a wire rack before slicing and serving."