In a large bowl, whisk together the flour, salt, and sugar.

Add the cold butter cubes. Use a pastry cutter (or two forks) to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized butter pieces (this creates flakiness).

Drizzle in 6 tablespoons of ice water. Stir with a spatula or your hands until the dough just comes together. Add more water 1 tablespoon at a time if it's too dry—don't overwork it!

Divide the dough into two portions (one slightly larger for the bottom). Shape each into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 2 hours (or up to 3 days; freeze for longer).

When ready to use, let the dough sit at room temperature for 5–10 minutes to soften slightly. On a floured surface, roll out the larger disk into a 12–13 inch circle. Transfer to a 9-inch pie dish, pressing gently into the bottom and sides. Trim excess, leaving about 1 inch overhang.

For the top crust: Roll out the second disk. You can cut into strips for a lattice, use as a full top (cut slits for venting), or get creative!

Peel, core, and thinly slice the apples (about ¼-inch thick). Place in a large bowl and toss with lemon juice to prevent browning.

Add both sugars, flour, cinnamon, nutmeg, allspice, salt, and vanilla. Toss until evenly coated. Let sit 10–15 minutes to release juices (this helps prevent a soggy bottom).

Preheat oven to 400°F (200°C). Place a baking sheet on the lower rack to catch drips.

Pour the apple mixture into the prepared bottom crust, mounding slightly in the center. Dot with butter pieces.

Top with the second crust: For lattice, weave strips over the filling, trim edges, and crimp to seal. For full top, place over filling, trim, crimp, and cut slits.

Brush the top with egg wash and sprinkle with coarse sugar.

Bake at 400°F for 20 minutes, then reduce to 375°F (190°C) and bake 40–50 more minutes until the crust is deep golden and filling bubbles thickly. If the edges brown too fast, cover with foil or a pie shield.

Cool on a wire rack for at least 3–4 hours (ideally longer) before slicing—this lets the filling set.

Serve warm with vanilla ice cream or whipped cream. Enjoy your homemade masterpiece—it's worth the effort! This pie keeps at room temperature for 2 days or refrigerated up to 5.