For the crust: Prepare the pie crust: In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

1. Add the ice water: Gradually add ice water, 1 tablespoon at a time, and mix until the dough begins to come together. You may not need all the water.
2. Chill the dough: Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour (or up to 2 days).
3. For the filling: Prepare the apples: Peel, core, and slice the apples into 1/4-inch thick slices. Place them in a large bowl.
4. Make the filling: In a small bowl, mix together the granulated sugar, brown sugar, flour, cinnamon, and nutmeg. Add the mixture to the apples and toss until the apples are evenly coated. Add lemon juice and mix gently.
5. Assembling the pie: Preheat the oven: Preheat the oven to 425°F (220°C).
6. Roll out the dough: On a lightly floured surface, roll out one of the dough discs into a 12-inch circle. Place it into a 9-inch pie pan and trim the edges, leaving about 1 inch of dough overhang.
7. Add the filling: Pour the apple mixture into the pie crust and spread it out evenly. Dot the filling with small pieces of butter.
8. Top the pie: Roll out the second dough disc and place it over the apples. Trim any excess dough, then crimp the edges of the pie crust to seal. Cut a few slits in the top crust to allow steam to escape.
9. Bake the pie: Place the pie on a baking sheet and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil to prevent burning.
10. Cool the pie: Allow the pie to cool for at least 2 hours before slicing to allow the filling to set.