To prepare the crust, mix the flour and salt together in a stand mixer bowl fitted with a paddle attachment. Add the sliced cold butter and mix on medium speed until the butter breaks down to the size of hazelnut size pieces. Stream in the cold water just until the dough comes together when pressed.

Press the dough together and divide it into two pieces. Wrap with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 425F. Lightly grease a pie pan and set aside.

On a lightly floured surface, roll the pie dough into a 12" circle. Gently press the dough into the pie pan. Refrigerate until needed. Roll out the second piece of pie dough and place it on a piece of parchment. Refrigerate until needed.

In a bowl, combine the apples, sugar, cinnamon, nutmeg, salt and lemon juice. Toss to combine. Pour the apple mixture into the pie pan. Place the second pie dough on top and crimp the edges together. Cut four slits in the center for ventilation.

Brush the top of the pie with the lightly whisked egg. Sprinkle on the raw sugar and bake for 40 minutes or until golden brown.