In a huge-sized bowl, mix flour, salt, and sugar.

Add cold butter and reduce it into the flour until it looks like coarse crumbs.

Gradually add ice water, one tablespoon at a time, mixing till the dough holds collectively.

Split the dough into discs, wrap them in plastic, and kick back within the fridge for as a minimum 1 hour.

Prepare the Apple Filling:

In a big bowl, blend sliced apples with brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set apart.

In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

In some other bowl, beat butter, granulated sugar, and brown sugar till light and fluffy. Add eggs one after the other, then mix in vanilla extract.

Gradually upload the dry components and buttermilk to the butter combination, beginning and ending with the dry elements. Mix until simply mixed.

Preheat the oven to 350°F and grease a nine-inch springform pan.

Roll out one disc of pie dough and area it within the backside of the pan, trimming any extra.

Spread half of the cake batter over the crust, then layer with half of of the apple filling.

Add the final cake batter and top with the relaxation of the apples.

Roll out the second disc of dough and vicinity it on top, crimping the rims to seal. Cut slits inside the top to allow steam get away.

Bake for 55-65 minutes, or till the crust is golden and the filling is bubbly. If the crust browns too speedy, cover it with foil.

Let it cool in the pan for 15 mins earlier than transferring it to a wire rack.