Mix 2 cups flour and 1 tsp salt in large bowl. Cut cold butter into small pieces and add to flour. Mix with fork or hands until mixture looks like small crumbs with some bigger butter pieces.

Add 5-7 tbsp cold water one spoon at a time, mixing gently. Stop when dough just comes together but isn't wet. Divide into 2 balls, wrap in plastic, and refrigerate for 1 hour.

Peel, core, and slice 6 large apples into thin pieces. In large bowl, mix apples with 3/4 cup sugar, 1 tbsp flour, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and pinch of salt until well coated.

Remove one dough ball from fridge, let sit 10 minutes. On floured surface, roll into circle larger than pie pan. Carefully transfer to 9-inch pie pan and press gently into bottom and sides.

Pour prepared apple mixture into pie crust, spreading evenly. Mound slightly in center for best shape. Cut 2 tbsp butter into small pieces and dot over apples for extra flavor.

Roll second dough ball into circle. Place over apples. Trim both crusts leaving 1-inch overhang. Fold top crust under bottom crust and press edges together to seal completely.

Cut 4-5 small slits in top crust for steam vents. Beat 1 egg and brush over entire top crust. Mix 1 tbsp sugar with 1/2 tsp cinnamon and sprinkle on top for golden color.

Preheat oven to 425°F. Bake pie on bottom rack for 15 minutes at high heat. Reduce temperature to 375°F and continue baking 40-45 minutes until crust is golden brown and filling bubbles through vents.

Remove from oven and place on wire rack. Cool completely for at least 3 hours before cutting - this allows filling to set properly. Serve at room temperature with ice cream if desired.