Step 1: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar.
Step 2: Add 1 cup very cold, cubed unsalted butter to the flour mixture. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Step 3: Gradually add 6-8 tablespoons of ice-cold water, one tablespoon at a time, mixing gently until the dough just comes together. Do not overmix.
Step 4: 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).
Step 5: Peel, core, and slice 6-8 medium apples into ¼-inch thick slices. Place them in a large bowl.
Step 6: Add ½ cup granulated sugar, ¼ cup packed light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves (optional), 2 tablespoons all-purpose flour (or 1 tablespoon cornstarch), and 1 tablespoon lemon juice to the apples. Toss gently until evenly coated.
Step 7: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disc of chilled pie dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim the edges, leaving a ½-inch overhang.
Step 8: Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with 2 tablespoons of cubed unsalted butter.
Step 9: Roll out the second disc of pie dough. Place it whole over the filling (and cut a few slits for steam) or cut it into strips for a lattice top. Trim and crimp the edges of both crusts together.
Step 10: If desired, brush the top crust with an egg wash (1 egg yolk + 1 tablespoon water) and sprinkle with 1 tablespoon of granulated sugar.
Step 11: Bake for 15 minutes at 425°F (220°C). 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 bubbling thickly. Loosely tent with foil if browning too quickly.
Step 12: Remove the pie from the oven and let it cool on a wire rack for at least 3-4 hours before slicing to allow the filling to set properly.