In a bowl, mix the flour and salt. Cut in the butter and rub it in with your fingers until the mixture looks like small crumbs. Make sure the butter is very cold. It helps if your hands are cold and dry.

Add the water one tablespoon at a time, just until the dough holds together and you can roll it out. Don’t use more water than needed.

Place the dough in a plastic bag, flatten it into a disk, and refrigerate for at least 1 hour.

In another bowl, mix together the sugar, salt, cinnamon, nutmeg, and flour.

Peel and chop the apples. Add them to the bowl and toss to coat well with the mixture.

Divide the dough into two parts (one slightly larger than the other). Roll out the larger piece so it’s a bit bigger than your pie pan and press it into the pan (the pan should be about 9 inches in diameter).

Pour the apples over the crust and dot with the butter.

Roll out the other piece of dough and cover the pie.

Seal the edges well and poke holes all over the top crust with a fork. Make plenty of holes—this is important to keep the pie from being too watery after baking.

Bake for 10 minutes at 425°F (220°C), then for 30-40 minutes at 350°F (180°C).