1 hr 15 mins
– Roll one puck of pie dough on a floured surface. Make sure your dough is still cool to the touch; this temperature will keep it from breaking apart when you place it in your pie dish. Roll out to 12 – 13 inches in diameter.
– With the help of your rolling pin, transfer the dough to your 9-inch pie dish. Cover with a plastic wrap and place in your fridge while you prepare the filling.
– Peel and core the apples, then cut them into ½-inch wedges. Cutting the apples with this thickness will help them to keep their shape after being cooked. It’s better to have thicker wedges, as the apples also tend to shrink while cooking.
– Combine the apples, flour, sugar, ground clove, cinnamon, lemon juice, and salt in a large bowl. Mix well. Place this mixture into your pie dish. Place the small cubes of butter over the apples.
– Roll out the second disk of dough and place it on top of the pie. Trim the excess dough from the top disk, but make sure it still hangs over the bottom part by an extra inch. Gently press the edges to seal them together, then grab the overhanging dough and tuck it under to form the edge. Next, use your thumb and index finger to crimp the edge all around the pie. Cut some vents in the dough on the top to help release steam, then cover the pie with plastic wrap and place in the refrigerator for at least 20 minutes.
– Preheat oven to 400º F.
– When ready to bake, beat the whole egg and brush onto the dough, then sprinkle with some sugar. Set the pie dish on your already-prepared baking sheet and place in your oven. Bake for 10 minutes at 400ºF, then reduce temperature to 375ºF. Keep baking for 60-70 more minutes. In case the edges get too brown, cover with aluminum foil while baking.