In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry blender until the mixture resembles coarse crumbs.

Gradually add the ice water, stirring just until the dough comes together. Divide into two equal discs, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 425°F (220°C). In a large bowl, toss the sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice until well coated.

Roll out one disc of chilled dough on a floured surface and fit it into a 9-inch pie plate. Pour the apple filling into the crust and dot with the small pieces of butter.

Roll out the second disc of dough and place it over the filling. Trim, seal, and crimp the edges, and cut a few slits in the top crust to allow steam to escape.

Bake at 425°F for 20 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30 to 35 minutes until the crust is golden brown and the filling is bubbly.

Allow the pie to cool completely on a wire rack before slicing and serving.