Step 1: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon salt, and 1 tablespoon granulated sugar.
Step 2: Cut 1 cup (2 sticks) of very cold unsalted butter into 1/2-inch cubes. Add the butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized pieces of butter remaining.
Step 3: Gradually add 1/2 cup to 3/4 cup of ice-cold water, one tablespoon at a time, mixing lightly with a fork until the dough just comes together. Be careful not to overmix.
Step 4: Divide the dough in half, flatten each half into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days.
Step 5: In a large bowl, combine 6-8 peeled, cored, and sliced apples. Add 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/4 cup all-purpose flour, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, and a pinch of ground cloves. Toss gently until the apples are evenly coated. Optionally, add 1 tablespoon of lemon juice and 1 tablespoon of vanilla extract.
Step 6: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out one disk of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate. Trim the edges, leaving about a 1/2-inch overhang.
Step 7: Pour the apple filling into the pie crust, mounding it slightly in the center. Dot the top of the filling with 2 tablespoons of cubed unsalted butter.
Step 8: Roll out the second disk of dough. You can either place it whole over the filling and cut slits for steam, or cut it into strips for a lattice top. If making a lattice, weave the strips over and under each other. Place the top crust over the filling.
Step 9: Trim any excess dough from the top crust, then press the edges of the top and bottom crusts together. Crimp the edges decoratively using your fingers or a fork. Brush the top crust with an egg wash and sprinkle with 1-2 tablespoons of granulated sugar.
Step 10: Place the pie on a baking sheet and bake for 15 minutes at 425°F (220°C). Reduce the oven temperature to 375°F (190°C) and continue baking for another 40-50 minutes, or until the crust is golden brown and the filling is bubbling. Loosely tent with foil if browning too quickly.
Step 11: Let the apple pie cool on a wire rack for at least 2-3 hours before slicing and serving.