In a large mixing bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of salt, and 1 tablespoon of sugar. Use a pastry cutter to cut in 1 cup of chilled, diced unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Divide into two discs, wrap in plastic, and chill for at least 1 hour.

While the dough chills, preheat your oven to 425°F (220°C).

Take the first disc of chilled dough and roll it out into a 12-inch circle, aiming for an even thickness of about 1/8 inch. Transfer the dough to your pie plate.

Peel, core, and slice about 6 cups of a mix of Granny Smith and Fuji apples. In a large bowl, toss the sliced apples with ¾ cup of sugar, 2 tablespoons of flour, 1 teaspoon of ground cinnamon, and a hint of nutmeg. Let sit for about 10 minutes.

Fill the prepared crust with the apple mixture, dotting the filling with 2 tablespoons of chilled, diced butter. Roll out the second disc of dough and cover the apple filling, sealing the edges by crimping.

Cut several slits in the top crust for steam escape. Whisk together 1 egg yolk and 1 tablespoon of milk, then brush over the crust. Sprinkle with coarse sugar.

Place the pie in the preheated oven and bake for 15 minutes. Reduce the temperature to 350°F (175°C) and continue baking for an additional 35 to 45 minutes.

Once baked, remove from the oven and let it cool on a wire rack for at least 2 hours before serving.