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To make the dough by hand: Whisk together the flour, sugar and salt in a medium bowl.
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Using your fingers, work the butter into the dry ingredients until it resembles yellow cornmeal mixed with bean-size bits of butter.
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(If the flour/butter mixture gets warm, refrigerate it for 10 minutes before proceeding.)
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Add the egg and stir the dough together with a fork or by hand in the bowl.
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If the dough is dry, sprinkle up to a tablespoon more of cold water over the mixture.
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To make the dough in a food processor: Pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined.
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Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times.
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Add the egg and pulse 1 to 2 times; don't let the dough form into a ball in the machine.
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(If the dough is very dry, add up to a tablespoon more of cold water.)
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Remove the bowl from the machine, remove the blade and bring the dough together by hand.
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Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
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For the filling: Put the lemon juice in a medium bowl.
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Peel, halve and core the apples.
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Cut each half into 4 wedges.
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Toss the apple with the lemon juice.
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Add the sugar and toss to combine evenly.
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Melt the butter over medium-high heat in a large skillet.
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Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
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Cover, reduce the heat to medium-low and cook until the apples soften and release most of their juices, about 7 minutes.
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Strain the apples in a colander over a medium bowl to catch all the juice.
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Shake the colander to get as much liquid as possible.
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Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
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Toss the apples with the reduced juice and spices in a medium bowl.
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Set aside to cool completely.
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(This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
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To assemble the pie: Cut the dough in half.
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On a lightly floured surface, roll each half into a disc 11 to 12 inches wide.
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Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
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Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375 degrees F.
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Line the bottom of a 9-inch pie pan with one of the discs of dough, and trim it so it lays about 1/2 inch beyond the edge of the pan.
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Add the apple filling to the pan.
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Use a chef's knife or a pizza cutter and cut the second round into 1/2-inch thick strips.
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Lay strips of dough, evenly spaced, across the entire pie.
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Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire pie.
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Trim the excess ends from the strips of dough.
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Pinch the bottom crust edge and lattice edge together, and flute the edge as desired.
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Brush the surface of the dough with egg and then sprinkle with sugar.
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Refrigerate for at least 30 minutes.
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Bake the pie on the preheated baking sheet until the crust is golden, 50 to 60 minutes.
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Cool on a rack for at least 3 hours before serving.
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The pie keeps well at room temperature (covered) for 24 hours, or refrigerated for up to 4 days.
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From Food Network Kitchens: After further testing and to ensure the best results this recipe has been altered from its original version.
