In a bowl, stir together the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. This mixture will still have small lumps - that's perfectly fine.
Slowly pour in the ice water and continue to mix with a fork until the dough starts to come together (you might find it helpful to just use your hands to help the dough come together at this point). You may not use all of the water, but if the dough feels dry then add more. The dough should not be sticky.
Work the dough into a ball shape and wrap in plastic wrap. Place dough in the fridge for about an hour.
While the dough is chilling, peel, core and cut the apples into small pieces (you can do slices or cubes - whatever you prefer). Add all the cut apples into a bowl along with sugar, brown sugar, flour, salt, cinnamon, nutmeg, ginger, and lemon juice. Mix together until all the apples are coated, then set bowl aside.
Preheat oven to 375 degrees.
Lightly dust a surface with flour. Remove the dough from the fridge and the plastic wrap and set on the floured surface. Cut the dough ball in half. Roll each half out in a circle that is about 1/8" thick.
Place one of the rolled out circles of dough into a 8 or 9 inch pie pan. Make sure that the dough covers the entire pan (trim off any overhang if necessary).
Add the pie filling to the pie crust.
Place the other half of the pie dough on top of the apple filling.
Trim the extra dough off the edges and pinch the pie dough edges together to make a "crimp" or wave pattern around the edge of the pie. You will want to make sure that all the edges are tightly sealed so that your apple filling doesn't escape while baking!
Using a pastry brush, brush the top pie crust and edges with the beaten egg. Sprinkle the remaining sugar on top.
Using a sharp knife, cut at least 4 slits in the top of the pie (you can make any design you want).
Bake for 50-60 minutes in the preheated oven or until the crust is a golden brown color. Allow to cool and serve.
We love to top ours with vanilla ice cream or freshly whipped cream. Serves 8-10, depending on what size of slices you serve.