In a large bowl, combine flour and salt; cut in butter with a pastry blender until the dough resembles coarse crumbs (the butter should be about the size of peas).

Sprinkled ice water evenly over the mixture, beginning with 1/2 cup. Stir with a fork until the dry ingredients are moistened. Take a clump of dough and see if it feels moist and clumps easily; if it does, it's ready. If it doesn't, it needs a bit more water (add the water slowly as to not over water the dough).

Turn the dough out onto a flour surface, and pack the dough (like a snowball) until it is the shape of a ball. Cut the dough in half, form into a flat disk, and refrigerate for at least 30 minutes or up to two days.

When you're ready to bake the pie, pull the pie dough out of the fridge and allow it to soften while you make the filling.

Preheat oven to 400 degrees. Have your 10-inch pie plate ready.

Peel and slice apples finely (making sure to test a slice from each apple to make sure they are tasty; if the apples lack flavor, so will your pie).

In a large bowl, mix apples with flour, sugar, brown sugar, cinnamon, and lemon juice. Set aside.

Over a floured surface with a floured rolling pin, roll out each pie dough into a circle, about 1/4" thick. Transfer one of the pie doughs into the bottom of your pie plate. Cut off any excess overhang.

Pour in apple filling. Cover with second pie dough. Cut off any excess overhang.

Pinch the dough together to seal the crust, brush with melted butter, and sprinkle with raw sugar. Cut slits in the dough to vent the pie.

Bake the pie for 25-30 minutes uncovered. Once it starts to brown, cover with foil to finish the additional 30-35 minutes of cooking. The pie will be done when the crust is golden brown and juice from the filling start bubbling out of the pie (that's the key to a done filling).

Allow to cool before slicing. Top with whipped cream or ice cream.

Enjoy!