1. Make the pie dough: in a medium bowl, whisk the flour and salt to combine. Add the butter cubes, tossing them through the flour until each piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening the cubes into big shards and continuing to toss them through the flour, recoating the shingled pieces. Continue this process until the pieces of butter are about the size of walnut halves.
2. Make a well in the center of the mixture, and add the water and toss with your hands to incorporate. Continue to add more water 1 tablespoon at a time and continue to mix just until the dough comes together. As it begins to come together, you can knead it a few times to make sure its fully combined. It’s important not to add too much water to the dough, which should never be sticky - it should hold together easily in a ball but still feel almost dry to the touch. Form the dough into an even disk, and wrap tightly in plastic wrap. Chill for at least 30 minutes before using.
3. On a lightly floured surface, roll out the dough into a round ¼ inch thick. To transfer the dough to the pie pan, roll the dough up onto the rolling pin, then gently unfurl into the pie plate. Press gently to ensure the dough is touching the base and sides of the pie plate. Trim away the excess dough, leaving a ½ inch overhang all the way around the outer edge. Tuck the excess dough under at the outside edge. Crimp the pie crust as desired. Chill in the refrigerator for at least 30 minutes.
4. Preheat the oven to 425 degrees Fahrenheit with a rack in the lower third of the oven, preferably with a pizza stone on it. Spiralize the apples and transfer to a medium bowl. Stir the sugars into the melted butter, then stir in the spices. Pour this mixture over the apples, and gently toss to combine.
5. Transfer the apples to the chilled pie crust, in an even layer - it’s ok if they’re mounded high. Egg wash the outer edge of the pie crust, and transfer the pie to the oven. Bake (directly on the pizza stone, if using), until the crust is deeply golden and the apples are tender, 40-45 minutes. Cool at least 1 hour before slicing and serving.