Combine flour and salt in a large chilled bowl.
Cut cold butter into the flour using a pastry cutter until the mixture resembles coarse crumbs.
Add ice water one tablespoon at a time until the dough holds together when pressed.
Divide dough into two discs, wrap securely, and refrigerate for one hour.
Toss sliced apples with sugar, lemon juice, and cinnamon in a large bowl.
Roll out the first dough disc to fit your nine-inch pie plate.
Pour the apple mixture evenly into the bottom crust.
Roll the second disc out and cut into one-inch wide strips.
Weave the strips over the apples in an over-under lattice pattern.
Trim and crimp the edges of the pie.
Bake at 375°F until the crust is golden brown and the filling is bubbling, approximately 60 minutes.