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

Add the cold, cubed butter to the flour mixture. Mix with your hands until the mixture resembles coarse crumbs.

Gradually add the ice-cold water, in a stream, one tablespoon at a time, mixing gently until the dough comes together. Be careful not to overwork the dough.

Divide the dough into two equal portions, shape each portion into a ball, wrap them in plastic wrap, and refrigerate for a minimum of 30 minutes.

Remove one portion of the chilled dough from the refrigerator and let it sit at room temperature for a few minutes.

On a lightly floured surface, roll out the dough into a circle large enough to fit into a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently against the bottom and sides.

Preheat your oven to 400°F (200°C).

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

In a separate bowl, combine the granulated sugar, brown sugar, all-purpose flour, cinnamon, nutmeg, ginger, and salt. Mix well.

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

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

Dot the top of the filling with small pieces of unsalted butter.

Roll out the second portion of chilled dough on a lightly floured surface into a circle slightly larger than the pie dish.

Carefully place the rolled-out dough over the filling. Trim any excess dough hanging over the edges, leaving about a 1-inch overhang.

Fold the overhang of the top crust under the edge of the bottom crust, then crimp the edges using your fingers or a fork to seal the pie.

Use a sharp knife to create several small slits or decorative vents in the top crust to allow steam to escape during baking.

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, or until the crust is golden brown and the filling is bubbling and thickened.

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