**Instructions**
**1. Prepare the Pastry:**
* In a large bowl, whisk together the flour and salt.
* Add the cold butter cubes to the flour mixture. Using a pastry blender, your fingertips, or a food processor, cut the butter into the flour until it resembles coarse meal with some pea-sized pieces of butter remaining.
* Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix.
* Divide the dough in half, flatten each half into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (or up to 2 days).
**2. Prepare the Filling:**
* In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour (or cornstarch), cinnamon, ginger, nutmeg, cloves, and salt. Toss gently until the apples are evenly coated. If using, stir in the lemon juice.
**3. Assemble the Pie:**
* Preheat your oven to 400°F (200°C).
* On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving about a ½-inch overhang.
* Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with the small pieces of butter.
* Roll out the second disc of dough. You can either place it over the filling as a solid top crust, cut it into strips for a lattice top, or use cookie cutters to create decorative shapes.
* If using a solid top crust, make several slits in the top to allow steam to escape.
* Trim the edges of the top crust, leaving a ½-inch overhang. Crimp the edges of both crusts together to seal.
* If desired, brush the top crust with the egg wash and sprinkle with coarse sugar.
**4. Bake the Pie:**
* Place the pie on a baking sheet to catch any drips.
* Bake at 400°F (200°C) for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 45-60 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can cover the edges with aluminum foil.
* 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.
**Short Tips**
* **Cold Butter is Key:** For a flaky crust, ensure your butter and water are as cold as possible.
* **Don’t Overwork the Dough:** Over-mixing leads to a tough crust. Mix just until the dough comes together.
* **Adjust Sweetness:** Taste your apples before adding sugar. Sweeter apples will require less added sugar.
* **Prevent Soggy Bottom:** Baking the pie on a preheated baking sheet can help create a crispier bottom crust.
* **Patience is a Virtue:** Resist the urge to cut the pie too soon. Letting it cool completely ensures a neat slice and a set filling.
* **Serve Warm:** While delicious at room temperature, a slice of apple pie warm from the oven, perhaps with a scoop of vanilla ice cream, is simply divine!
