Combine flour and salt together, in a large bowl. Using a fork or a pastry cutter, cut the butter into the flour until it resembles coarse crumbs. (Additionally, you can use a standing mixer or a food processor.)

Next, add in water, 1 Tbsp at a time, stirring after each addition. It’s ready when the dough begins to come together (you’re looking for dough that sticks together when touched, but isn’t wet).

Turn the dough out onto a lightly floured work surface and form the dough into a ball or a disc, then cover with plastic wrap and refrigerate for at least 30 minutes.

Combine apples, dark brown sugar, granulated sugar, ground cinnamon, ground allspice, ground cloves, lemon juice, and flour together.

Let the apple mixture sit for about 15 minutes.

In a small bowl, mix flour, brown sugar, and cinnamon together. Use a pastry cutter or a fork to cut the butter into the flour mixture until crumbs form.

Preheat oven to 400 degrees. Line a large baking sheet with a piece of parchment paper.

On a lightly floured surface, use a rolling pin to roll the dough into a large circle, about 1/8” or 1/4” thick. Transfer the pie dough onto the parchment lined baking sheet.

Spread prepared apples over the pie crust, leaving a 1 1/2-inch - 2-inch border of pie crust. You can place all the apples in the center of the dough, spreading into an even layer, or you can be more precise and overlap the apples in a circular pattern (think concentric circles).

Flip the edges of the pie crust over on top of the pie filling.

Use a pastry brush to brush the edges of the crust with egg wash. If desired, sprinkle turbinado sugar on the edges of the crust.

Lastly, sprinkle the dutch crumb topping over the top of the apples.

Bake for 35-40 minutes, or until the pie is golden brown and the apple filling is bubbling.

Allow to cool a bit before slicing. Serve with vanilla ice cream or whipped cream, if desired.