1. Prepare the Pie Crust:

• In a large bowl, whisk together the flour and salt.
• Add the chilled, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. It’s crucial to keep the butter cold to ensure a flaky crust. Work quickly and avoid overmixing.
• Gradually add the ice water, one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Do not add too much water; you want the dough to be moist but not sticky.
• Divide the dough in half, flatten each half into a disc about 1 inch thick, wrap each disc tightly in plastic wrap, and refrigerate for at least 1 hour, or preferably 2 hours. Chilling the dough allows the gluten to relax, making it easier to roll out and preventing shrinkage during baking.

2. Prepare the Apple Filling:

• While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples into about ¼-inch thick slices. Consider using a mix of apple varieties like Granny Smith for tartness, Honeycrisp for sweetness and crispness, and Fuji for sweetness and moisture. This combination creates a more complex and flavorful filling.
• In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and salt. Toss gently to coat the apples evenly with the sugar and spice mixture.
• Stir in the lemon juice. The lemon juice not only brightens the flavor but also helps prevent the apples from browning and adds a touch of acidity that balances the sweetness.
• Set the apple filling aside while you roll out the pie crust.

3. Assemble the Pie:

• Preheat your oven to 425°F (220°C). Starting with a higher temperature helps to set the crust quickly and prevent a soggy bottom.
• On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Roll from the center outwards, turning the dough frequently to ensure even thickness and prevent sticking. If the dough becomes sticky, lightly dust with more flour.
• Carefully transfer the rolled dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate, ensuring it fits snugly. Trim any excess dough hanging over the edge, leaving about a ½-inch overhang.
• Pour the apple filling into the pie crust, mounding it slightly in the center. Don’t worry if it seems like a lot of filling; the apples will cook down as they bake.
• Dot the top of the apple filling with the small pieces of butter. These butter pieces will melt and add richness and flavor to the filling as it bakes.
• Roll out the second disc of pie dough into another 12-inch circle. Gently place it over the apple filling.
• Trim the top crust to match the bottom crust overhang. Crimp the edges of the top and bottom crusts together to seal the pie. There are many ways to crimp a pie crust – you can use your fingers, a fork, or even a spoon to create a decorative edge.
• Cut several vents in the top crust using a sharp knife. Venting allows steam to escape during baking, preventing the crust from puffing up and cracking.
• Optional Egg Wash and Sugar Sprinkling: In a small bowl, whisk together the egg and milk or water to make an egg wash. Brush the top crust evenly with the egg wash. Sprinkle the top crust with coarse sugar or granulated sugar for a sparkly finish and added sweetness.

4. Bake the Pie:

• Place the pie on a baking sheet. Using a baking sheet catches any juices that might bubble over during baking, preventing a mess in your oven.
• Bake in the preheated oven at 425°F (220°C) for 15 minutes. This initial high heat helps to set the crust and prevent sogginess.
• Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbly. The baking time may vary depending on your oven and the type of apples used. Check for doneness by inserting a knife into the center of the pie – it should go in easily and the apple filling should be tender.
• If the crust starts to brown too quickly, you can loosely tent the pie with aluminum foil during the last 15-20 minutes of baking. This prevents the crust from burning while allowing the filling to continue cooking.
• Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. Allowing the pie to cool completely helps the filling to set properly, making it easier to slice and preventing it from being too runny.