Golden, flaky crust wraps around thick-cut apples cooked down with cinnamon, nutmeg, and a bright hit of lemon juice until the filling turns thick and glossy. The double crust bakes up deep golden brown, with slits cut to let the bubbling apple juices peek through as it sets. Cold butter worked into the flour is what gives this crust its shatter-crisp layers, and a slow bake at two temperatures ensures the apples soften completely while the top stays crackly and browned. Letting the pie rest for a full hour before slicing is the trick to clean, holdable pieces instead of a runny center. This classic apple pie is a great fit for anyone watching their sodium, since the whole thing comes together from real apples, warm spices, and a simple from-scratch pastry. It's the kind of dessert that tastes indulgent while still working within an added salt–conscious kitchen.
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Make the crust: In a large mixing bowl, whisk together the flour, 1 tbsp granulated sugar, and 1 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Drizzle in ice water 1 tbsp at a time, stirring with a fork after each addition, until the dough just holds together when pinched — you will likely need 6–8 tbsp total. Do not overwork.
Divide the dough into two equal discs, wrap each in plastic wrap, and refrigerate for at least 30 minutes.
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