In a medium bowl whisk the flour, salt and granulated sugar together. Add in the cold cubed butter and cut in with a pastry cutter until there are pea sized pieces of butter.

Slowly add the cold water and stir with a fork until the dough begins to come together. Turn out onto a lightly floured surface and use your hands to bring the dough together in a disk.

Wrap the dough in plastic wrap and set in the fridge to chill for at least 20 minutes while you prepare the filling.

You can peel the apples if you wish or you can leave the peel on. Either way, core the apples and use a knife to cut the apples into thin, even slices. Place apple slices in a medium bowl, toss with the lemon juice and set aside.

In a small bowl combine the sugar, cornstarch, cinnamon, nutmeg and salt. Pour the sugar mixture over the sliced apples and toss until coated evenly.

Take the chilled dough out of the fridge and on a lightly floured surface, roll it out to a 10–12-inch circle.

Arrange the apples in the center of the dough as you would like, leaving about 2 inches of dough around the edge. Fold the dough over the apples, pinching and pleating to create the free-form edge. This free-form edge is quite forgiving and you can pinch and tear pieces of dough to make it look how you would like.