To make pie crust, add the flour, sugar and salt to a stand mixer with paddle attachment or whisk attachment. Beat on low to combine. Add cold butter, beat until most of the butter is the size of small peas with the flour mixture.
With the mixer on, slowly add the ice water until dough forms and is combined.
Transfer dough to a lightly floured countertop, kneading a couple times to combine. Divide dough in half, flatten slightly and wrap tightly with plastic wrap. Refrigerate for 2-3 hours before using. When ready to use, roll out round large enough to fit your pie plate. Transfer to pie dish and crimp the edges as desired.
Poke holes at the bottom of pie. Bake at 375 degrees F. for 15 minutes until partially baked. Remove from oven while preparing filling.
To make apple pie filling add the apples to a large bowl and drizzle with lemon juice. Add sugar, flour, cinnamon and salt. Stir to combine. Transfer filling to partially cooked crust. Roll out second pie crust and transfer to top of pie. Trim edges, fold under and crimp edges. Cut a few slits on top of pie crust for ventilation. Place egg whites and water in small bowl, whisk to combine and brush over top of pie crust. For the topping, place sugar and cinnamon into a small bowl, stirring to combine. Sprinkle over top of pie crust. Bake for 60 minutes, or until pie crust is golden brown. I always peek at the pie around 45 minutes then check every 10 minutes after that for doneness. Remove and let cool for an hour before slicing into wedges.
To prepare homemade whipped cream, place cream into a stand mixer with whisk attachment. Add powdered sugar and beat until cream is whipped cream consistency. Serve each slice of pie with a big dollop of fresh whipped cream.