Peel, core, and cut apple slices. (I use a johnny apple peeler to make this process extra easy as it does it all in one). Make sure your apple slices are cut relatively thinly.
Whisk together the cinnamon, cloves, nutmeg, salt and ¾ cup sugar, and set aside.
Melt butter in a large saute pan/skillet over medium-high heat. Once melted, add the apples to the skillet and stir them to coat them in butter. Immediately add the spice and sugar mixture, stirring to coat the apples.
Lower to medium heat and cook the apple mixture for 2 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3-5 minutes (3 minutes if your apples are sliced thin, a couple minutes longer for thicker apple slices).
Remove the pan from heat and stir in lemon juice. Pour the mixture out onto a baking sheet to allow it to cool while you prepare the crust.**
Place a large baking sheet on the middle rack of oven and preheat the oven to 425 degrees F. (We are heating the empty baking sheet while we prepare the pie crust).
Remove one disc of dough from the refrigerator and roll it out to about 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a .5-inch overhang. Place the pie plate, with the dough, in the fridge or freezer.
Roll out the remaining dough on a lightly floured surface.
Remove the pie crust from the fridge or freezer and pour the cooled pie filling into it.
Cover with pie with the second, top layer of dough. You can either place the entire circle of pie dough over the filling and cut a few slits in it to allow the filling to vent, or you can make a simple lattice crust.
Trim the extra dough from the edges and pinch the edges of the top and bottom pie crusts to seal them together. Crimp them, if desired.
Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes. Leave the pie in the oven and reduce temperature to 375 degrees F.
Continue to cook until the filling is bubbling and the crust is golden brown, about 30 to 40 minutes more.***
Remove the pie from the oven and allow it to cool completely, at least 2-3 hours. This allows the filling to set up so it wont fall apart when slicing.
*My pie crust recipe usually makes 3 crusts, but I use the whole recipe for this Apple Pie, so I ensure I have enough crust to work with to make a lattice topping.**Allow the hot apple filling to cool before adding it to the pie crust so that the fats in the pie crust stay cold, creating a flakey crust.***We start with the pie at a high temperature to help set the crust. Then lower the temperature to continue cooking.Store apple pie on the counter for 1-2 days or in the refrigerator for 2-3 days.Freeze unbaked apple pie: Make the pie dough and filling and store them separately in the freezer for up to 3 months.Freeze Baked Apple Pie: Bake the pie and allow it to cool completely. Cover well with plastic wrap as well as tinfoil. Store in the freezer for up to 3 months. To thaw, place it in the refrigerator for about 1 1/2 days.Make ahead: There are a few options for preparing this apple pie in advance.
Prep the crust ahead of time. The dough can be prepared up to 5 days in advance and stored in the refrigerator or weeks before and stored in the freezer.
Make pie 1 day ahead of time. This pie is great to make a day ahead of time. Once it's cooled, cover it and store it on the counter at room temperature.