Make the crust. In a large bowl, whisk 2 1/2 cups flour with 1 teaspoon salt. Cut in 1 cup (2 sticks) cold, diced unsalted butter until pea-sized bits form. Stir in 1 tablespoon vinegar and 6–8 tablespoons ice water, 1 tablespoon at a time, just until the dough holds together when pinched.

Chill the dough. Divide into two discs, wrap, and refrigerate for at least 1 hour (or up to 2 days). Cold dough equals flaky layers.

Prep the apples. Peel, core, and slice about 3 pounds of apples into 1/4-inch slices. Aim for even slices so they cook at the same rate.

Mix the filling. In a large bowl, toss apples with 1/2 cup granulated sugar, 1/3 cup brown sugar, 1 1/2 teaspoons cinnamon, a pinch of nutmeg, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and 3 tablespoons cornstarch. Let sit 10 minutes to draw out juices.

Preheat the oven. Set a rack to the lower third and heat to 400°F (200°C). Place a baking sheet on the rack to heat up; this helps crisp the bottom crust.

Roll the bottom crust. On a lightly floured surface, roll one dough disc into a 12-inch circle. Fit it into a 9-inch pie plate, letting excess hang over. Chill the shell while you roll the top.

Fill the pie. Spoon in the apples and their juices. Dot the top with 2 tablespoons cold butter, cut into small pieces.

Add the top crust. Roll the second disc into a 12-inch circle. Lay it over the filling. Trim excess, leaving about 1 inch overhang all around.

Seal and vent. Fold the overhangs under to form a thick rim, then crimp. Cut 4–6 slits in the top for steam. For a lattice, cut strips and weave before trimming and crimping.

Egg wash. Whisk 1 egg with 1 tablespoon water and brush over the top. Sprinkle with coarse sugar if you like extra sparkle and crunch.

Bake. Set the pie on the preheated baking sheet. Bake 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 35–45 minutes more, until the crust is deep golden and the filling is bubbling through the vents.

Protect the edges. If the crust browns too quickly, tent loosely with foil or use a pie shield for the last 20–30 minutes.

Cool completely. Let the pie cool at least 3 hours on a rack. This sets the filling so slices hold together.

Serve. Slice with a sharp, serrated knife. Serve warm or at room temperature, plain or with vanilla ice cream.