Make the pie dough: In a large bowl, whisk All-Purpose Flour (2 1/2 cup), Granulated Sugar (2 tablespoon), and Salt (1/2 teaspoon) together (or pulse in food processor).
Cut butter into flour and using the back of a fork or a pastry cutter, incorporate Unsalted Butter (16 tablespoon) into flour mixture until butter is in small pieces. (If using food processor, pulse at 1-second intervals until butter is the size of peas.)
Add Water (1/2 cup) and continue to stir with fork until mixture comes together to form a mass. Add more ice water if necessary, one tablespoon at a time.
Gently form mass into a ball, divide in half, flatten each half into a disk and wrap each disk in plastic wrap. Chill until ready to use. Recipe yields 2 9-inch rounds.
Preheat the oven to 425 degrees F (220 degrees C) with racks in the lowest part of the oven. Line the bottom of your oven with foil to catch spills. If you have a pizza stone or Steel, place it in the oven.
Peel the Apple (10) and cut into large chunks. Place in a large bowl and toss with Granulated Sugar (3/4 cup), Ground Cinnamon (1 teaspoon), Whole Clove (to taste), the zest of Lemon (1), juice from the Lemon (1), and the Instant Tapioca (2 tablespoon). Set aside.
On a lightly floured work surface, place one pie dough round in the center. Roll out into a circle two inches larger in diameter than your pie plate. Fold into quarter. Place in your pie plate and unfold. Press down gently so that the dough fits into the corners.
Place pie plate in the fridge while you roll out the second pie round. Roll the second round out in the same fashion, making it a touch larger in diameter than the first round if possible.
Taste the apples and adjust the level of sweetness. Dump the apples into the center of your pie plate, using your hands to keep as many apples from tumbling out as possible. Cut the Butter (2 tablespoon) into small cubes and scatter them over the apples.
Lay the second round of pie dough over top. Using scissors, trim the overhanging dough and set aside.
To crimp the edges together, lay two fingers a finger’s-width apart from your right hand below the edge of the dough. Gently press down with your left finger in between the two fingers. Move two fingers' width to the right and repeat.
Brush the entire surface of the dough with the Egg (1) wash. Make slits using a sharp paring knife all over the surface.
Bake for 20 minutes at 425 degrees F (220 degrees C). If using a stone or Steel, you might consider lining it with parchment paper
Reduce the temperature to 350 degrees F (180 degrees C) and continue baking until golden all over, anywhere from 30 minutes to an hour longer depending on your oven.