In a food processor combine the flour, sugar, and salt. Add the butter and pulse until pea-sized pieces appear.
Add the water and pulse briefly—it will still look crumbly. Transfer the crumbs to 2 pieces of parchment paper or foil and form into 2 disks. Wrap the discs with plastic wrap and refrigerate overnight.
When you are ready to make the pie, lightly flour a work surface. Butter your pie dish to prevent sticking. Roll out 1 disk to a circle about 1/8-inch thick.
Keep rolling until the circle is wider than your pie dish. Line the pie pan with the dough, letting the edge hang over a bit. Cut off excess around the pie dish with a knife.
Roll the second disk, place it on a sheet pan and chill it until it’s time to top the pie.
Preheat the oven to 375 degrees F
In a medium bowl, toss the apple slices, sugar, cornstarch, lemon juice, vanilla, cinnamon, salt, and nutmeg together in a bowl.
Dump into the pie shell. Place small pieces of butter into the apples.
Cover the pile of apples now in your pie dish with the rolled-out top crust. Press with fork around or pinch for decorative edge. Cut a few shapes out of the top for venting.
Baking the Pie
Slide the pie into the brown paper bag, fold the top down, and staple bag shut. Place it on a sheet pan. Bake for 1 hr.
Remove the pie from the oven and cut a large circle in top of the bag. Return to the oven and bake until the crust is golden brown. (bout 15 minutes more.)