Preheat oven to 400ºF.
Peel and slice apples. In a bowl, combine the apples, flour, cinnamon, and sugar, and mix until all the apples are well-coated. Set aside.
Combine flour, salt, and cubed butter into a food processor. Pulse until butter is pea-sized. Add 3 tbsp of ice cold water and pulse, watching for the dough to form into a ball. If it is still too dry, add the other tbsp of water a little at a time until the ball of dough forms. (You could do this entire step by hand if desired.)
Turn out the dough onto a flour surface. Divide into two balls. Make two circle crusts with a rolling pin. Place one crust into a deep pie plate and pinch the edges. The other can be left in a circle or cut into strips for a lattice top.
Pour the apple mixture into the crust in the pie plate.
Cover the apples with the second crust (either a solid pie crust or a lattice design; cut vents in the crust if it is not a lattice). Seal the edges of the top crust to the edges of the bottom crust.
Optional wash: you may choose milk, water, egg whites, or eggs to wash the top and edges of the crust to improve browning.
Bake pie at 400ºF for 30-40 minutes. Let cool before slicing.
