Fall Apple Pie for 8 Slices

Instructions:

1. Combine flour, salt, and sugar in a bowl. Cut in the chilled butter using a pastry cutter until the mixture resembles coarse crumbs with pea-sized lumps.
2. Gradually stir in ice water, one tablespoon at a time, until the dough just holds together. Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
3. Peel, core, and slice the apples into 1/4-inch thick wedges. Toss with lemon juice, sugar, flour, cinnamon, and nutmeg. Let sit for 10 minutes.
4. Roll out the first disc of dough into a 12-inch circle and ease it into a 9-inch deep-dish pie plate.
5. Mound the apple filling into the center, dot the top with diced butter, and cover with the second rolled-out dough disc.
6. Trim and crimp the edges to seal, then cut 4-5 slits in the top crust to vent steam.
7. Preheat oven to 425°F (218°C). Brush the top crust with beaten egg and sprinkle with coarse sugar.
8. Bake at 425°F (218°C) for 15 minutes, then reduce heat to 375°F (190°C) and bake for another 60 minutes until the crust is mahogany and filling is bubbling.