A classic, buttery, and flaky apple pie filled with sweet-tart apples and warm spices, perfect for holidays or any special occasion.

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In a large bowl, mix flour, salt, and sugar. Cut in the chilled butter until mixture resembles coarse crumbs.
Gradually add ice water, 1 tablespoon at a time, mixing just until dough comes together.
Divide dough in half, shape into discs, wrap in plastic, and chill for at least 1 hour.
Preheat oven to 425°F (220°C).
In a large bowl, combine sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, flour, and lemon juice. Toss to coat.
Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish.
Fill with the apple mixture, mounding slightly in the center.
Roll out second dough disc and place over the apples. Trim, seal, and crimp edges. Cut slits for steam to escape.
Mix egg and milk for egg wash, brush over the top crust.
Bake for 45-55 minutes or until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly.
Let cool at least 2 hours before slicing.