Step 1: Prepare the Crust

1. In a large bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter cubes and toss them in the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles pea-sized crumbs.
3. Gradually add the cold water, mixing just until the dough comes together. Avoid overworking the dough to keep it tender.
4. Divide the dough into two portions, one slightly larger than the other. Shape each portion into a rectangle about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours.

Step 2: Prepare the Filling

1. In a large bowl, toss the apple pieces with the lemon juice to prevent browning.
2. In a separate bowl, mix together the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt.
3. Sprinkle the sugar-spice mixture over the apples and stir until the apples are evenly coated. Set aside.

Step 3: Assemble the Pie

1. Preheat the oven to 375°F (190°C). Line the baking sheet with parchment paper.
2. Roll out the larger dough portion into an 18×13-inch rectangle on a lightly floured surface. Carefully transfer the dough to the baking sheet, allowing the edges to drape over the sides. Refrigerate the baking sheet while rolling out the smaller dough portion into a 16×11-inch rectangle.
3. Retrieve the baking sheet from the refrigerator and evenly spread the apple filling over the crust, including the juices.
4. Cover the filling with the second dough rectangle. Trim any excess dough and seal the edges firmly by pressing with a fork or pinching them together.
5. Brush the top crust with heavy cream or the egg-water mixture. Cut several 1-inch slits in the top to allow steam to escape.

Step 4: Bake the Pie

1. Place the pie in the preheated oven and bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
2. Remove from the oven and let the pie cool on a wire rack for at least 45 minutes before slicing.