In a large mixing bowl, combine flour, sugar (if using), and salt.

Add the very cold, cubed butter and cut it into the dry ingredients until the mixture resembles coarse meal with pea-sized butter pieces.

Gradually add ice water, one tablespoon at a time, mixing lightly with a fork until the dough just starts to come together.

Divide the dough in half, flatten each into a disc, wrap tightly, and refrigerate for at least 30 minutes.

Peel, core, and slice the apples into uniform ½-inch thick pieces.

In a large bowl, combine the sliced apples with both sugars, flour, cinnamon, nutmeg, cloves (if using), and lemon juice, tossing gently to coat.

Let the filling sit for 15-20 minutes to allow the apples to release their juices, which helps thicken the filling.

Preheat oven to 425°F (220°C). Roll out one chilled crust disc into a 12-inch circle, transfer to a 9-inch pie dish, and trim the edges leaving a ½-inch overhang.

Pour the apple filling into the crust-lined dish, distributing small pieces of butter evenly over the top.

Roll out the second pie crust disc, creating a lattice top or placing the whole crust over the filling; if using a whole top, cut several small slits for steam.

Trim excess dough from the top crust, fold the top overhang under the bottom, and crimp the edges together to seal.

Optionally, whisk one egg with a tablespoon of water for an egg wash, then brush the top crust and sprinkle with 1-2 teaspoons of granulated sugar for a golden, shiny finish.

Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C), then reduce to 375°F (190°C) and continue baking for another 40-50 minutes until golden brown and bubbling, tenting edges with foil if browning too quickly.

Once baked, remove the pie from the oven and allow it to cool completely on a wire rack for at least 2-3 hours before slicing and serving, which is vital for the filling to set properly.