1. Prepare the pie crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing just until a dough forms. Do not overmix. Divide the dough in half, form into two discs, wrap, and refrigerate at least 30 minutes.

2. Preheat oven to 425°F (220°C). Roll out one disc on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate and trim, leaving about ½ inch overhang.

3. Make the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, flour, and lemon juice; toss to coat evenly.

4. Fill the crust, mounding apples slightly in the center.

5. Roll out the second disc. Place on top as a full crust (cut slits for steam) or make a lattice. Trim to a ½-inch overhang.

6. Seal and crimp the edges. Brush the top with beaten egg and sprinkle with 1 tablespoon sugar.

7. Place the pie on a baking sheet. Bake 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and bake 40–50 minutes more, until the crust is golden and the filling is bubbling. Tent with foil if browning too quickly.

8. Cool on a wire rack for 3–4 hours to set before slicing. Enjoy!