In a large mixing bowl, whisk together the flour, sugar, and salt. Cut in the cold butter until it resembles coarse crumbs. Gradually add cold water until a dough forms. Wrap in plastic and chill in the refrigerator for at least 2 hours.

Prepare the filling by tossing the apples with lemon juice in a large bowl. Mix sugar, cornstarch, cinnamon, nutmeg, and allspice in a separate bowl. Combine with the apple mixture.

Preheat the oven to 375°F (190°C). Roll out half the chilled dough to fit a parchment-lined jelly roll pan and pour the apple filling evenly into the crust.

Roll out the second half of the dough and place it over the apple filling. Seal edges and cut slits in the top crust for steam to escape.

Brush the top crust with cream or egg wash and bake for 40–45 minutes until golden brown and filling is bubbling.

Cool for at least 45 minutes before slicing. Serve warm or at room temperature, optionally with vanilla ice cream.