Step 1: Prepare the Pie Crust. In a large bowl, whisk together flour and salt. Add the cold, cubed butter and cut it into the flour using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs with some pea-sized butter pieces.
Step 2: Add Ice Water. Gradually add ice water, 1 tablespoon at a time, mixing gently until the dough just comes together. Be careful not to overmix. Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
Step 3: Prepare the Apple Filling. In a large bowl, combine sliced apples, granulated sugar, brown sugar, flour (or cornstarch), cinnamon, nutmeg, cloves (if using), and lemon juice. Toss gently until the apples are evenly coated.
Step 4: Roll Out Crust. On a lightly floured surface, roll out one disk of chilled pie dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.
Step 5: Add Filling. Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the apples with the 2 tablespoons of butter pieces.
Step 6: Top Crust. Roll out the second disk of dough into an 11-inch circle. Place it over the apple filling. Trim the top crust, leaving a ½-inch overhang. Pinch the top and bottom crusts together to seal, then crimp the edges as desired.
Step 7: Vent and Wash. Cut several slits in the top crust to allow steam to escape during baking. If desired, brush the top crust with egg wash (beaten egg mixed with milk/water) and sprinkle with coarse sugar.
Step 8: Bake the Pie. Preheat your oven to 425°F (220°C). Place the pie on a baking sheet to catch any drips. Bake for 15-20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbling. If the crust browns too quickly, loosely tent with foil.
Step 9: Cool and Serve. Remove the pie from the oven and let it cool on a wire rack for at least 2-3 hours before slicing and serving. This allows the filling to set properly.