Add 2½ cups flour, butter, salt, and sugar in a food processor and pulse until it looks like a crumbly mixture.

Add in 1 tbsp of ice water, pulsing after each addition, until mixture can be pinched and held together.

Place dough on a clean surface and gently work into two round disks, don’t over knead.

Wrap in saran wrap and refrigerate for at least 1 hour.

Cut up apples and place in a bowl along with the sugar, 2 tbsp flour, cinnamon, nutmeg, salt, and lemon juice.

Mix well to coat the apples and let sit.

Heat oven to 425 degrees F.

Take out pie crusts and allow to come to room temperature in 5 minutes or so.

Roll out into a 12 inch circle on a floured surface, adding flour as necessary to avoid sticking.

Place in a 9 inch pie pan and gently press evenly on the sides

Roll out the second disc and create a lattice top.

Add apples and ½ to ¾ cups of excess juice to pie pan.

Cover with lattice top or full top with slits.

Fold edges in and pinch together in a uniform pattern, securing the top pie crust with the bottom.

Whisk together the egg yolk and milk and brush on the top pie crust well.

Use a pie crust ring or foil to cover the crust for the first 40 minutes of baking.

Bake for 55 minutes and allow to cool for at least 2 hours before cutting into and serving.