In a large mixing bowl, combine 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 2 tablespoons of sugar. Cut in 1 cup of cold butter until mixture resembles coarse crumbs.

Gradually add 6 to 8 tablespoons of ice-cold water, mixing gently until dough comes together. Divide into two portions, shape into discs, wrap in plastic wrap, and chill for at least 30 minutes.

Preheat oven to 375°F (190°C). Peel and slice about 6 cups of apples. In a bowl, mix apples with ¾ cup granulated sugar, ¼ cup brown sugar, 2 teaspoons cinnamon, ¼ teaspoon nutmeg, 2 tablespoons lemon juice, and 2 tablespoons flour.

Roll out one dough disc on a floured surface into a 12-inch circle. Transfer to a 9-inch pie dish.

Spoon the apple filling into the pie crust, heaping it in the center for an inviting appearance.

Roll out the second dough disc and place it over the filled pie. Seal the edges and cut slits in the top to allow steam to escape.

Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and filling is bubbly.

Remove from oven and cool for at least 1 hour before slicing. Serve warm with vanilla ice cream or whipped cream.