Gather fresh apples, preferably crisp varieties like Granny Smith or Honeycrisp, sugar, cinnamon, nutmeg, lemon juice, and flour for the filling.
Start by making the crust. Mix flour and salt, then cut in cold butter until the mixture resembles coarse crumbs.
Peel, core, and slice the apples. Toss them with sugar, cinnamon, nutmeg, lemon juice, and flour to thicken the juices as they bake.
Roll out one disk of dough and line a pie dish. Fill it with the apple mixture, then roll out the second disk for the top crust.
Bake the pie at a high temperature initially to set the crust, then reduce the heat to ensure the apples cook through and the crust browns evenly.
Let the pie cool before serving. Enjoy it warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
Experiment with adding caramel sauce, streusel toppings, or different spices to customize your summer apple pie.
Store leftover pie covered in the refrigerator for up to three days. Reheat slices in the oven for a fresh-from-the-oven taste.