Preheat oven to 425°F. Peel and core apples, slice them ¼ inch thick, and put in a clean bowl.

In a separate bowl, combine apples, lemon juice, sugar, cinnamon, and nutmeg.  Cook in dutch oven for 10 minutes until apples are tender.

Remove apples from heat and stir in cornstarch. Spread the mixture out onto a baking sheet, and put in the freezer for 10 to 15 minutes until room temperature.  

Lightly flour your work surface and roll out the larger disk of Double-Crust Pastry Dough into a 12- to 13-inch circle, rolling out from the center and turning the dough as you go. Transfer to a 10-inch pie plate; press the crust into a plate and let extra dough hang over sides.

Transfer the apples into the pie plate, starting with a 1-inch layer of apples on bottom, then a layer of sprinkled sugar mixture. Repeat until you’ve used all apples and sugar.

Roll out second piece of pie dough and cover apples with it. Trim excess dough to about 1 inch overhang; tuck edges of top crust under bottom crust and crimp.

Brush egg over pie surface; sprinkle with sugar. Make slits or decorative cuts to let steam escape. Bake 20 minutes.

Lower oven temperature to 375°F and bake until golden brown, about 25 minutes longer.

In a medium-size bowl, whisk together flour, sugar, and salt until well combined.

Sprinkle butter over flour mixture, and use your fingers to work it in (rub your thumb against your fingertips, smearing the butter as you do). Stop when the mixture looks like cornmeal, with some pea-size bits of butter remaining.

Sprinkle 6 tablespoons ice water on top, and stir with a fork until dough begins to come together. If needed, add more ice water, a tablespoon at a time.

Turn out onto a lightly floured surface and knead three times, or just enough to make a cohesive dough—don’t over mix!

Gather into a ball; then divide into two pieces, one slightly larger than the other. Press each piece into a disk and wrap in plastic. Refrigerate 30 minutes.