In the bowl of a stand mixer, add the cold butter cubes, flour, cinnamon, ginger and nutmeg and mix with your hands to ensure the butter is coated in flour. Place in refrigerator.

In a measuring cup, stir the cold water and lemon juice; place in freezer for 10 minutes.

After 10 minutes, remove both the fridge and freezer bowls. Attach the stand mixer bowl and using the paddle attachment, mix on low until the butter is only pea-sized and the mixture resembles a coarse meal. While the mixer runs, carefully pour in the water and lemon juice mixture, as well as the molasses, in a slow, steady stream, increasing speed slightly if your mixer has trouble combining the dough. Within 20 seconds it will come together into a ball; stop mixer.

Turn dough onto the counter, pressing in any small pieces that weren't incorporated during the mixing stage. Cut in half evenly and flatten each ball into a disk. Cover each in plastic wrap and refrigerate for at least 1 hour. 

Once you remove the dough from the fridge preheat the oven at 400 degrees. 

In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. 

Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.

Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.