In a large bowl, combine the flour, sugar, and salt. Add the cold butter cubes and coat them with the flour mixture. Using your fingers, two knives, or a pastry blender, mash the butter into pea-sized pieces.

Gradually stir in ½ cup cold water with a spatula until absorbed, adding up to ¼ cup more water one tablespoon at a time as needed until the dough begins to come together into a soft ball.

Divide into two pieces, shape into rectangular slabs about 1-inch thick, wrap in plastic, and chill for at least 2 hours.

In a very large bowl, toss the apple chunks with lemon juice. In a medium bowl, mix the sugar, cornstarch, cinnamon, nutmeg, allspice, and salt. Sprinkle this mixture over the apples and toss thoroughly to coat evenly. Set aside.

Preheat the oven to 375°F (190°C). Line a 10×15×1-inch baking sheet or similar-sized jelly roll pan with parchment paper.

On a floured surface, roll out the larger piece of chilled dough into an 18×13-inch rectangle. Transfer this to the lined pan, draping the edges over the sides, and gently press the dough into the corners. Chill in the fridge or freezer while preparing the top crust.

Roll the smaller dough piece into a 16×11-inch rectangle. Remove the pan from the fridge/freezer and pour the apple filling into the bottom crust.

Drape the top crust over the apples and trim edges so both crusts overhang about ¾ inch. Seal edges tightly with fingers.

Brush the top crust with heavy cream or egg wash. Using a sharp knife, cut multiple 1-inch slits in the top crust to allow steam to escape.

Place the pan on a larger baking sheet to catch any spills and bake the pie for 40-45 minutes until the crust is golden brown and the filling bubbles through the slits.

Cool the pie on a wire rack for at least 45 minutes before slicing and serving to allow the filling to set properly, preventing a soggy mess.