Make the Pie Crust:
Combine flour, salt, and sugar in a large bowl. Cut in the butter until mixture resembles coarse crumbs. Gradually add ice water, mixing gently until the dough comes together. Divide into 2 discs, wrap in plastic, and refrigerate for at least 1 hour.

Prepare the Apple Filling:
Toss sliced apples with sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit for 30 minutes to develop flavor and release juices.

Assemble the Pie:
Preheat oven to 425°F (220°C). Roll out one dough disc and fit into a 9-inch pie dish. Fill with apple mixture and dot with butter. Roll out second disc, place on top, trim, crimp edges, and cut slits for steam.

Bake the Pie:
Bake for 20 minutes at 425°F, then reduce to 375°F (190°C) and bake 25–30 minutes more, until crust is golden and filling bubbly. Cool at least 2 hours.

Make the Vanilla Ice Cream:
In a saucepan, combine cream, milk, sugar, and vanilla bean seeds (add pod too). Heat until just simmering. Remove from heat and let steep 15 minutes.
In a separate bowl, whisk egg yolks. Slowly temper with warm cream mixture, then return to saucepan. Cook over medium heat, stirring constantly, until mixture thickens (about 5–7 minutes). Do not boil.
Strain into a clean bowl, cool to room temperature, cover, and refrigerate for at least 4 hours or overnight.
Churn in an ice cream maker according to manufacturer’s instructions. Freeze until firm.

Serve Together:
Warm slices of pie topped with a generous scoop of vanilla ice cream. Add caramel drizzle or a dash of cinnamon for extra flair.