Classic Apple Pie: Crispy and Golden

Instructions:

1. Whisk flour, salt, and sugar in a bowl.
2. Add chilled butter cubes and use a pastry cutter or fork to blend until the mixture resembles coarse crumbs with some pea-sized lumps remaining.
3. Add ice water one tablespoon at a time, stirring with a fork until the dough just begins to clump together.
4. Divide dough into two discs, wrap in plastic, and refrigerate for at least 6 hours.
5. In a large bowl, combine sliced apples, lemon juice, sugar, cornstarch, cinnamon, and nutmeg.
6. Pour the apple mixture into a pan over medium heat with melted butter. Cook for 5 minutes until fragrant and slightly softened.
7. Allow the filling to cool to room temperature.
8. On a floured surface, roll out the first dough disc and press gently into the bottom of a 9-inch pie plate.
9. Pour the cooled apple mixture into the crust, heaping it slightly in the center.
10. Roll out the second disc and place it over the apples. Trim edges, fold them under, and crimp with fingers or a fork.
11. Cut 4-5 slits in the top crust for steam to escape, brush with beaten egg, and sprinkle with coarse sugar.
12. Bake for 60 minutes until the crust is mahogany-colored and crisp.