Whisk flour and salt together in a large mixing bowl.
Cut cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough holds together when pinched.
Divide dough into two disks, wrap in plastic, and refrigerate for at least one hour.
Peel, core, and slice apples into thin, uniform wedges.
Toss apple slices with sugar, lemon juice, cinnamon, and nutmeg in a bowl and let rest for twenty minutes.
Roll out dough disks, line a pie dish with one, fill with apple mixture, and cover with the second crust.
Seal the edges, cut steam vents in the top crust, and bake at 375°F until the crust is golden brown.