In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined. Cut in the cold unsalted butter until the mixture resembles coarse crumbs.

Divide the dough into two equal pieces, flatten them into disks, and wrap each tightly in plastic wrap. Refrigerate for at least 30 minutes.

Peel and slice about six cups of apples to ¼-inch thickness. Toss with light brown sugar, cornstarch, ground cinnamon, ground nutmeg, and lemon juice.

Preheat your oven to 375°F. Grease a 9x13-inch baking pan and roll out the first piece of chilled dough.

Transfer the rolled-out dough into the prepared pan, spoon the apple filling evenly on top, and cover with the second rolled-out dough.

Cut several small slits in the top crust to allow steam to escape.

Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling.

Cool on a wire rack. Whisk together the glaze ingredients and drizzle over the cooled apple slices.