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Keep the measured ice water and diced butter in the refrigerator until ready to use. In a stand mixer bowl, add the flour and salt. Combine using the paddle attachment on the lowest speed (Stir) for about 10-seconds.
Add chilled diced butter to the bowl. On the lowest speed, turn the mixer on and off quickly for a few seconds to coat the butter with the flour. This helps to prevent the flour from spilling over. Continue to mix on low speed until the flour and butter resemble wet sand with coarse crumbles and some pea-sized pieces remaining, about 60 to 75-seconds. Use fingers to break up any large pieces. Do not overmix. The dough should not bind together before the water is added. Alternatively, use a dough/pastry blender or your fingers to break the butter into the dough.
Gradually add 1 tablespoon of ice-cold water to the bowl. After each addition, turn the mixer on for 1 to 2-seconds. Only add enough water until the dough looks lumpy and hydrated, but not wet or sticky. Where it just begins to clump together with small crumbles on the bottom of the bowl. All of the water may not be needed, about 8 to 10 tablespoons is typical. When the dough is pinched together, it should compress and hold, not be dry or crumbly. Do not over mix. The dough will be pressed together before resting.
Separate the dough into 2 even-sized portions, about 1 pound (454 grams) each. Press them into a 1-inch thick round disc and cover separately in plastic wrap. Place both in a resealable plastic bag. Store in the refrigerator to rest for at least 4-hours, overnight, or up to 2 days.
Once removed from the refrigerator, allow the crust to sit at room temperature for about 5 to 10 minutes or until pliable. This will make it easier to roll.
Dust the counter and top of the dough with flour. When rolling out, make sure to rotate and dust with flour underneath and on the top. This will prevent the dough from sticking and make it easier to transfer to the pie dish. Roll the dough into a 12 to 13-inch circle, about ¼-inch thick.
Place the rolled out dough into a 9-inch pie dish and gently press against the sides and bottom. With a paring knife, trim the excess dough that hangs over the edges. Alternatively, if making a lattice crust, leave a ½-inch overhang to fold over the crust edges later. Place the prepared pie dish in the refrigerator to keep cold.
Roll out the second portion of dough using the same steps as the first one. This dough will be the top crust. Roll into a 12-inch circle. Lay it flat on a sheet pan lined with parchment paper, transfer to the refrigerator. While the dough chills, make the filling.
Peel the apples and discard the core and stems. Slice the apples into ½-inch thick half-moon shapes. This should yield about 10 cups of sliced apples (2 ½ pounds, 1.1 kg). Place them into a large mixing bowl.
In a small bowl, whisk together flour, granulated sugar, brown sugar, cinnamon, nutmeg, cloves, salt, and lemon zest.
Sprinkle the mixture on top, toss to coat. This should have a consistency of wet sand. Add the vanilla extract and toss. Let the filling sit for about 2 minutes.
Place the oven rack in the center position. Preheat to 375°F (190°C). Line a half sheet pan with aluminum foil and set aside.
Take the crust pieces out of the refrigerator. Place the apple filling mixture into the pie dish. Make sure the apples lay flat and fill in any gaps. Dot the apples with softened butter, this prevents sticking of the crust.
Lay the flat top crust over the apples. Trim the excess dough, to about ¾-inch hanging over the pie plate. Gently press the dough against the apples and fold the excess underneath the bottom crust edges. Crimp by pinching the dough using the pointer and thumb fingers. Using a small round cookie cutter, about 1-inch in size, cut a hole in the top of the pie. This creates a vent to let steam escape.
In a small bowl, mix granulated sugar and cinnamon. Lightly brush the whisked egg on the top of the crust. Sprinkle with the cinnamon-sugar mixture.
Place the pie dish on a foil-lined baking sheet. Bake until the crust is golden brown, about 60 to 70 minutes. The sides will continue to darken when cooling.
Let the pie sit on the baking sheet for 5 minutes. Cool on a wire rack until warm or room temperature, at least 3 hours before serving. Serve with whipped cream or vanilla ice cream.