Begin by making the pie crust. This recipe is for one 9-inch pie crust. If you would like a top and bottom, double it. In a large bowl, combine the flour, salt, and sugar with a whisk.
Cut the butter into cubes and then cut it into the flour mixture using a pastry blender or fork, until well combined. The result will resemble coarse sand and the color will be slightly blonde.
Add the water a little at a time and mix it in with the fork. Once all the water has been incorporated, use your hands and knead the dough until it comes together. Then form it into a disc and cover it with plastic wrap. Place it in the fridge and allow it to chill for at least an hour.
After the pie dough crust has chilled, it is time to prepare the apples. Preheat the oven to 400 F/205 C. Wash, peel, and core the apples. Then slice them into small chunks and place them in a large bowl. If you like lemon flavor pour on up to 1 tbsp. of lemon juice.
In a small bowl mix together the flour, sugar, brown sugar, cornstarch, nutmeg, and cinnamon with a whisk. Next, pour it over the apples and stir until the apples are evenly covered.
Roll out the pie crust dough on a floured surface into a large circle until it is about 2 inches larger than the pan and about 1/8th of an inch thick. You can flip the pan over and place it on the dough. There should be roughly 2 inches extra dough all around it. Place the dough in the pan and gently press it down.
Pour in all of the apple fillings, piling it high. Then roll out the other piece of dough and lay it on top. Crimp/seal the edges of the pie with a fork. Then cut the excess off. Poke holes in the top with a fork to allow steam to vent.
Bake the apple pie in the oven, middle rack position, for 40 to 50 minutes until it is golden brown on top. Check it after 30 minutes, if it is getting too brown on the edges, add some aluminum foil.
After the pie is done baking, allow it to cool for 30 minutes to an hour before serving. Enjoy!