Begin by imagining your five magical "pie seeds" as the core idea of your delicious dessert, then combine flour and salt in a large bowl, cutting in cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together, then divide the dough into two discs, wrap them in plastic, and refrigerate for at least 30 minutes to "germinate" and firm up.

Preheat your oven to 400°F (200°C) as you begin the "growth" of your filling.

In a large bowl, gently combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, salt, lemon juice, and cornstarch, ensuring all the "fruit" of your labor is evenly coated.

Allow the apple mixture to sit for 10-15 minutes, letting the flavors "mellow" and the apples release some of their juices.

On a lightly floured surface, roll out one disc of chilled dough into a 12-inch circle, then carefully transfer it to a 9-inch pie plate, trimming any excess and crimping the edges as if "harvesting" the first layer of your pie.

Pour the apple filling into the dough-lined pie plate, mounding it slightly in the center to create a "bounty" of flavor.

Roll out the second disc of dough and place it over the filling, sealing the edges and cutting a few slits in the top crust to allow steam to "breathe" during baking.

In a small bowl, whisk together the egg and milk to create an egg wash, then brush it over the top crust and sprinkle with demerara sugar for a beautiful, golden "sheen" and extra crunch.

Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for another 30-35 minutes, or until the crust is golden brown and the filling is bubbling, signaling your pie has "ripened" to perfection.

Allow the apple pie to cool for at least 30 minutes on a wire rack before slicing and serving, ensuring the "essence" of your homegrown pie is fully appreciated.