Position a rack in the lowest level in the oven. Preheat the oven to 400°F.

Place the pie crust dough in a 9-inch pie plate and press into place, trimming any excess as needed. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.

Bake the crust on lowest rack of oven until edges are very slightly golden and the center is matte, 25-30 minutes.

When done, remove crust from oven and carefully lift off the parchment and pie weights. Set crust aside to cool slightly.

Increase oven temperature to 425°F.

Peel and core the apples. Cut the apples into 1/4 inch-thick slices, and transfer to a large mixing bowl.

Squeeze the lemon over the apples. Add the sugar, brown sugar, flour, cinnamon, nutmeg, allspice, ground cloves, and salt. Toss the apples until evenly coated.

Pour the apples into the prepared pie crust. Place the second pie crust on top of the pie, and crimp the edges together with a fork. Trim away any excess as needed. Poke the center of the pie with the fork 2-3 times, so steam can escape.

Use a fork to beat together the egg and water. Brush the egg wash over the top of the pie.

Cover the edges of the pie with a pie guard or strips of aluminum foil.

Bake the pie on lowest rack of oven for 20 minutes.

Reduce oven temperature to 350°F. Continue baking pie until the crust is golden, 25-30 minutes.

Check to see that pie is done. Remove from oven or add time as needed.

Allow to sit at room temperature for 1-4 hours before slicing and serving. Cover leftovers and store at room temperature for up to 3 days.