In a large bowl, whisk together flour and salt. Add the cold butter cubes and cut them into the flour using a pastry cutter or fork until the mixture resembles coarse crumbs.

Gradually add the ice water, a tablespoon at a time, and mix until the dough begins to come together. Be careful not to overmix.

Shape the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 1 hour.

While the dough is chilling, peel and core the apples. Slice them thinly and place them in a large bowl.

Add granulated sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Toss everything together until the apples are evenly coated.

In another bowl, combine flour, brown sugar, and granulated sugar. Add the cold butter cubes and use a fork or your fingers to mix until the topping forms clumps. If you prefer extra texture, you can stir in chopped walnuts or oats.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough on a floured surface to fit a 9-inch pie pan. Carefully transfer the dough into the pan, trimming any excess and crimping the edges.

Pour the apple filling into the crust, spreading it out evenly.

Sprinkle the crumble topping over the apples, covering them entirely.

Bake for 50-60 minutes, or until the topping is golden brown and the filling is bubbling. If the crust edges start to brown too quickly, cover them with foil.

Once baked, allow the pie to cool for at least an hour before serving to let the filling set.