1. 1. In a large bowl, mix together the flour, sugar, and salt. Cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Gradually add the cold water, mixing just until the dough comes together. Divide the dough into two disks, wrap them in plastic, and chill for at least an hour before rolling out.

2. 2. Roll out one disk of dough to fit a half-sheet baking pan. Transfer the crust to the prepared pan and set aside while you prepare the apple filling.

3. 3. Peel, core, and chop the apples into roughly 1/2-inch chunks. Toss the chopped apples with lemon juice, sugar, cornstarch, cinnamon, nutmeg, allspice, and salt until well combined.

4. 4. Spread the apple mixture evenly over the prepared bottom crust. Roll out the second disk of dough and place it over the apples. Trim any excess dough from the edges and crimp the crust to seal. Cut a few slits in the top crust to allow steam to escape during baking.

5. 5. Preheat your oven to 375°F and line a baking sheet with parchment paper. Brush the top crust with heavy cream or a beaten egg wash for a beautiful golden sheen. Bake for 50-60 minutes, or until the crust is golden brown and the filling is bubbling. Allow the pie to cool for at least 30 minutes before slicing and serving.