1. In a large bowl, mix flour and salt. Cut in cold butter with a pastry blender until crumbly. Gradually add ice water until dough forms. Divide in two, wrap each half in plastic, and chill for 1 hour.

2. Prepare the filling: In a large bowl, combine sliced apples with lemon juice, sugars, cinnamon, nutmeg, and cornstarch. Let sit 10–15 minutes.

3. Roll out one dough disk and fit into a 9-inch pie plate. Trim edges.

4. Pour in the apple filling and spread evenly. Dot with butter if desired.

5. Roll out the second dough disk and lay it over the filling. Trim and crimp the edges. Cut vents or a decorative pattern into the top.

6. Whisk together egg and milk, then brush over the top crust.

7. Bake in a 400°F (200°C) oven for 45–55 minutes or until golden and bubbly. Cover edges with foil if they brown too fast.

8. Cool at least 2 hours before slicing for clean cuts.