Step 1: Prepare Pie Dough : In a large bowl, combine flour, salt, and sugar. Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs. Gradually add ice water, 1 tbsp at a time, mixing until dough comes together. Divide dough in half, shape into discs, wrap in plastic wrap, and chill for at least 1 hour.

Step 2: Prepare Apple Filling : Peel, core, and slice apples. In a large bowl, combine sugar, brown sugar, cinnamon, nutmeg, flour, and lemon juice. Toss apple slices in mixture, then stir in vanilla extract. Set aside.

Step 3: Roll Out Bottom Crust : Roll out one disc of chilled dough on a floured surface to fit a 9-inch pie pan. Transfer to pan and trim edges, leaving about ½ inch overhang.

Step 4: Add Filling : Pour apple filling evenly into the pie crust. Arrange apples slightly overlapping for an even layer.

Step 5: Create Lattice Top Crust : Roll out second dough disc. Cut into ½–¾ inch strips using a knife or pastry cutter. Lay strips over apples in a lattice pattern, alternating over and under. Trim edges and crimp with bottom crust.

Step 6: Apply Egg Wash : Brush lattice and edges with beaten egg. Sprinkle coarse sugar on top for sparkle and texture (optional).

Step 7: Bake the Pie : Preheat oven to 375°F (190°C). Bake pie for 50–60 minutes until crust is golden and filling is bubbly. Cover edges with foil if browning too quickly. Cool on a wire rack for at least 20 minutes before slicing.

Step 8: Serve : Serve warm or at room temperature. Optional: Serve with vanilla ice cream, whipped cream, or caramel sauce.