To prepare the pastry, place your cubed butter in the freezer for 10 minutes. In the bowl of a food processor, combine the 3 cups of flour, 2 tablespoons of granulated sugar, and salt. Pulse a few times to combine.

Add the cold butter and pulse on and off until the butter pieces are uniform in size, and about pea-size. Add a few tablespoons of the ice-cold water pulse a few times (briefly) to moisten.

Continue adding the water, a few tablespoons at a time, and pulse until the dough sticks together; it will look crumbly but will stick together when pressed between two fingers. You may not need all the water.

Transfer the dough to a clean work surface and press together until you have a cohesive mound. Halve the dough with a bench scraper or sharp knife.

Wrap each piece in plastic wrap and shape into a 4-inch disk. Refrigerate the disks for at least 1 hour before rolling out.

Preheat the oven to 400 degrees.

To prepare the filling, in a large bowl, combine the sliced apples, lemon juice, 1/3 cup granulated sugar, brown sugar, 3 tablespoons of flour, cinnamon, and nutmeg. Toss to coat the apples evenly.

To assemble the pie, remove the dough from the refrigerator and let stand at room temperature for 5 minutes, or until soft enough to roll out.

Roll one disk of dough out on a floured work surface until about 12 inches in diameter and 1/8-inch thick. Rotate the dough often to ensure it’s not sticking and is of even thickness. Add more flour to your work surface and rolling pin as needed. Carefully transfer your dough to a deep-dish pie plate, allowing the excess dough to hang over the sides.

Roll out the second disk of dough the same way and leave it on your work surface.

Spoon the apple mixture over the bottom crust; if there are any juices at the bottom of the bowl, drizzle about 3 tablespoons over the apples and discard the rest. Arrange the second pie crust over top. If necessary, trim any excess dough so the top and bottom crusts are equal. Pinch the two crusts together to seal, then fold them under all the way around the edge of the pie. If desired, use your fingers or a fork to create a decorative edge. You can also use the scraps to create decorations (such as leaves).

Cut 4 slits in the top of the pie to allow steam to vent during baking. Place the pie on a baking sheet.

Brush the egg wash all over the pie – top and edges. If you’re adding decorations, add them after the egg wash and brush them with egg wash. Sprinkle the top with sugar if using.

Fold a 38-inch piece of aluminum foil in half lengthwise two times. Use this 38x3-inch strip of foil to cover the edge of the pie.

Bake at 400 for 20 minutes. Carefully remove the pie shield, reduce the oven temperature to 375 degrees and bake for 30 to 40 more minutes, until the top is golden brown, and the juices are bubbling through the steam vents. Cool at room temperature for at least 2 hours before slicing and serving.