Place flour, salt and sugar in the bowl of a food processor and pulse to combine

Add the chilled and cubed butter and pulse until it looks like a course meal

Continue pulsing and slowly add water at a slow stream and process just until the dough comes together

Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined

Divide dough in half and wrap each piece and refrigerate for 30 minutes 

Preheat the oven to 350 degrees F

Roll out one pie crust dough on a lightly floured surface to ⅛ inch thick

Transfer the dough to a 9 inch deep dish pie plate or 9 inch deep dish tart pan and gently press the dough to take the shape of the pan

Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off 

Refrigerate the dough while you are preparing the filling 

Place the sliced apples, light brown sugar, flour, cinnamon, salt and lemon zest in a large bowl and stir until all ingredients are combined 

Evenly spread the apple filling into the prepared pie crust

Roll out the second pie crust dough on a lightly floured surface to ⅛ inch thick

Cut the dough into 8-10 2-inch strips and arrange half of across the top of the pie 

Form the lattice by placing the other half of the strips diagonally across the first strips 

Gently press the edges together and trim the excess dough 

Using a pastry brush, brush the pie dough with the beaten egg and sprinkle with sugar in the raw 

Bake the Deep Dish Apple Pie for 55-60 minutes or until the crust is golden brown and the filling is bubbling

Allow the pie to cool for 1 hour before serving (if you are using a deep dish tart pan, remove the pie once it is cooled)