Instructions:

1. Prepare the Crust:

   • In a large bowl, mix the flour and salt.
   • Cut in the chilled butter until the mixture resembles coarse crumbs.
   • Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
   • Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.

2. Prepare the Filling:

   • In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, and lemon juice.
   • Toss until the apples are evenly coated.

3. Assemble the Pie:

   • Preheat the oven to 425°F (220°C).
   • On a lightly floured surface, roll out one disc of dough to fit a 9-inch pie dish, leaving an overhang.
   • Transfer the dough to the pie dish and trim the edges.
   • Fill with the apple mixture, mounding slightly in the center.

4. Create the Origami-Inspired Top Crust:

   • Roll out the second disc of dough.
   • Using a sharp knife or pastry cutter, cut the dough into desired shapes or strips to create intricate patterns.
   • Arrange the pieces over the filling, folding and overlapping to achieve an origami-like design.
   • Trim any excess dough and crimp the edges to seal.

5. Bake the Pie:

   • Brush the top crust with the beaten egg and sprinkle with coarse sugar if desired.
   • Place the pie on a baking sheet to catch any drips.
   • Bake for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbly.
   • If the edges brown too quickly, cover them with foil.

6. Cool and Serve:

   • Allow the pie to cool on a wire rack for at least 2 hours before slicing.
   • Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.

By incorporating origami-inspired folds into your pie crust, you not only enhance its visual appeal but also create a delightful texture that complements the classic apple filling. This fusion of art and baking transforms a traditional dessert into a masterpiece.