In a large bowl, whisk together 3¾ cups of all-purpose flour, 1½ tablespoons of sugar, and 1½ teaspoons of salt. Cut in 3 chilled sticks of unsalted butter until the mixture resembles coarse crumbs. Gradually add ¾ cup of very cold water, mixing until a dough forms. Divide the dough in half, shape into discs, wrap in plastic, and chill for at least 2 hours.

While the crust chills, peel, core, and chop 3½ to 4 pounds of mixed apples. Toss the apples in a bowl with a squeeze of lemon juice to prevent browning. In a separate bowl, combine ¾ cup of sugar, 3 tablespoons of cornstarch, 1 rounded teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, and ¼ teaspoon of allspice. Coat the apples with this mixture.

Preheat your oven to 375°F (190°C). Roll out the larger dough disc to fit your baking sheet. Line the baking sheet with parchment paper and fit the rolled dough into the bottom. Pour the apple filling onto the crust and spread it evenly. Roll out the second dough disc and place it over the filling, sealing the edges by crimping and cutting slits for steam.

Brush the top of the pie with a mixture of 2 tablespoons of heavy cream or a beaten egg with water for a golden finish. Bake for 40-45 minutes, until the crust is golden brown and the filling is bubbly.

Remove the pie from the oven and allow it to cool for at least 45 minutes before slicing.