In a large mixing bowl, combine the flour and salt.

Add the cold, diced butter to the flour mixture. Use your hands or a pastry cutter to mix until the texture resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough begins to hold together. Avoid overworking the dough.

Divide the dough into two equal portions, shape each into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Once chilled, remove one dough portion and allow it to sit at room temperature for a few minutes. On a lightly floured surface, roll the dough into a circle to fit a 9-inch pie dish. Carefully transfer the dough to the pie dish, pressing it against the bottom and sides.

Preheat your oven to 400°F (200°C).

In a large bowl, toss the sliced apples with lemon juice to prevent browning.

In another bowl, combine the granulated sugar, brown sugar, flour, cinnamon, nutmeg, ginger, and salt. Mix thoroughly.

Add the sugar mixture to the apples and toss until evenly coated.

Pour the apple filling into the prepared pie crust, mounding it slightly in the center.

Dot the filling with small pieces of butter.

Roll out the second dough portion on a lightly floured surface into a circle large enough to cover the pie.

Carefully place the rolled dough over the apple filling. Trim any excess dough, leaving a 1-inch overhang. Fold the overhang under the bottom crust edge, then crimp the edges with your fingers or a fork to seal.

Use a sharp knife to cut several small slits or decorative vents in the top crust for steam to escape.

Brush the top crust with the beaten egg, then sprinkle evenly with granulated sugar for a golden finish.

Place the pie in the preheated oven and bake for 45-50 minutes, until the crust is golden brown and the filling is bubbling and thickened.

Remove from the oven and let the pie cool on a wire rack for at least 2 hours before slicing.