In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingertips until crumbly.

Gradually add ice water, mixing gently until the dough forms. Divide the dough in half, flatten into discs, wrap, and refrigerate for at least 30 minutes.

Preheat oven to 400°F (200°C). Roll out one dough disc into a 12-inch circle and transfer to a 9-inch pie plate, trimming edges.

Refrigerate the pie plate; roll out the second dough disc for a lattice or full top.

Peel, core, and slice apples into ¼-inch pieces. In a large bowl, combine apples with sugars, flour, cinnamon, nutmeg, cloves (if using), and lemon juice.

Toss gently until apples are evenly coated with the mixture.

Pour the apple filling into the chilled pie crust, mounding it slightly. Dot the top of the apples with small pieces of butter.

Place the second rolled-out dough circle over the filling for a solid top, trimming and crimping the edges to seal and cutting slits for steam.

Alternatively, weave dough strips for a lattice top, then crimp the edges to seal.

In a small bowl, beat an egg with a tablespoon of water for an egg wash. Brush the top crust with the egg wash and sprinkle with coarse sugar.

Place pie on a baking sheet and bake for 20 minutes at 400°F (200°C).

Reduce oven temperature to 375°F (190°C) and bake for another 40-50 minutes until golden brown and bubbly.

Cover edges loosely with aluminum foil if the crust browns too quickly.

Let the pie cool on a wire rack for at least 2-3 hours before slicing and serving, allowing the filling to set.