Prepare the Crust: In a large bowl, mix flour and cold butter until crumbly. Add cold water and vinegar, mixing until combined. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 1 hour.
Make the Filling: In a large bowl, toss the sliced apples with lemon juice. In a separate bowl, mix brown sugar, cinnamon, nutmeg, salt, and cornstarch.
Combine with the apples and let sit for 15 minutes.
Assemble the Pie: Preheat your oven to 425°F (220°C). Roll out one dough disc to fit a pie dish, then fill with the apple mixture. Roll out the second disc for the top, sealing the edges. Cut slits in the top crust for steam to escape.
Bake: Brush the top with egg wash and sprinkle with turbinado sugar. Bake for 15 minutes, then reduce the temperature to 350°F (175°C) and bake for an additional 50-60 minutes, until golden and bubbly.
Cool and Serve: Allow the pie to cool for a few hours before slicing. Serve with vanilla ice cream for a classic touch!
Enjoy your timeless classic apple pie!
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