Crust

1. Sift flour and salt together. Add cubed cold butter. Use a pastry blender, your hands or two knives to cut the butter into the flour. This will take some time.
2. Once the mixture resembles crumbs add your COLD water. I add it in a little bit at a time. Mix with a round edge knife until the mixture begins to clump together then form into a ball. Wrap lightly in parchment paper and set in the fridge for at least 30 minutes. (If chilling overnight let dough sit at room temp for 30 minutes before rolling out)
3. Cut 2/3 of the dough off the ball and roll out on a floured surface. Use a floured rolling pin and roll the dough evenly to about a 1/8 of an inch. Place in pie dish.
4. Preheat oven to 425F

Apple Filling

1. Peel and cut your apples into medium-sized slices, just under a 1/2 inch thick. Splash some lemon juice on top of the apples to prevent them from turning brown.
2. In a medium-sized bowl combine sugar, flour, cloves, nutmeg, lemon zest, and lemon juice. Set aside.
3. Place half of your apples inside the pie and sprinkle half of the sugar mixture on top. Place remaining apples on top and the rest of the sugar mixture.
4. Roll out remaining 1/3 of dough for the top of the pie. Make sure to cut some sort of design or just a hole in the dough so the pie has room to breathe.
5. Seal the top and bottom pie crust with whatever design you like.
6. In a cup mix together an egg, splash or two of milk and a tablespoon of sugar. Using a pastry brush cover the pie crust with it.
7. Bake for 45-55 minutes or until the pie is golden brown and the apple filling is bubbling. You can use an instant-read thermometer to check that the juices have cooked properly, the pie filling should be 175F internally.