Place the 20 Tablespoons of butter in the freezer at least a half hour before making pie dough.

In a food processor, combine 2/3 of the flour, the salt and the sugar. Pulse the dry ingredients 5-6 times.

Chop the butter into 1/2 inch squares and spread the chunks evenly over the flour mixture in the food processor.

Place the top on the processor and pulse to start incorporating the butter. You may have heard to stop when the butter is pea-sized, but in this case keep pulsing until you see the entire mixture come together. You should start to see it form into a dough.

Take the lid off and spread the mixture out evenly in the processor. Add the rest of the flour on top, put the lid on and pulse about 5-6 short pulses. The dough may break up into really large clumps with lots of flour surrounding it. This is what you want!

Transfer the dough into a bowl. Add 3 tablespoons of the ice cold water and turn dough over 2-3 times (don't over mix, just push down and turn). Add the last three tablespoons of water and turn again forming it into a messy ball. This dough will be very wet, but that's okay!

Flour a work surface generously. Turn the ball of dough out onto the flour and use a spatula or scraper to cut the dough ball in half.

Wrap each half in plastic wrap.

Push down on the wrapped dough to flatten it out into a 4-5 inch disc. Refrigerate for at least 2 hours. They can be stored up to a maximum of 3 days.

To ready the dough for the pie plate, take one ball of dough out of the fridge and dust a work surface with lots of flour. Flour the top of the dough disc. Use a rolling pin to roll the dough into a circle. Use a metal spatula to scrape under the dough if it starts to stick and keep adding flour under the work surface . Continue rolling and turning the dough until you reach the desire shape. If working with a 9 inch pie plate, try to roll the dough to about 13-14 inch wide.

Roll the dough up onto the rolling pin, position it near the edge of the pie plate and then unroll the dough over the pie plate.

Push the dough into the edges of the pie plate. Don't worry if the dough breaks apart in places, you can easily fix it by pressing it together with your fingers. Also, you can break off overhang pieces and use those pieces to fill in any holes or gaps.

If you like a thick crust around the edge or plan on decorating the edge, use the overhang pieces to add along the edge. Just tuck the edge under.

You can now fill this crust. Fill the crust with the chopped apples.

Add the 2 Tablespoons of sugar, 2 teaspoons of cinnamon and 1/2 teaspoon of clove on top of the apples and mix into the apples with your hands.

Dot the top of the apples with chunks of butter using the 4 tablespoons of butter. Add the two tablespoons of flour onto the top of the butter and apples.

Roll out the other pie dough and score the dough into stripes with a pizza cutter or knife.

For the lattice top, begin by laying 4-5 strips across horizontally.

Pull two strips to one side and lay one strip vertically closest to the edge where the strips are pulled back.

Lay the horizontal strips back down over the pie.

Pull the other three horizontal strips to the side and lay a second strip down over the top of the horizontal strips.

Lay the horizontal strips back down over the pie. Repeat pulling back alternating strips and laying down vertical pieces until all pieces are laid.

Remove any overhang pieces and tuck the edges under to combine with the bottom crust.

Flute the edge of the pie by using two knuckles of one hand and the index finger on the other hand to create a wave pattern along the edge. You can also use a fork to make a design along the edge.

Heat oven to 375 degrees F. Make an egg wash by scrambling an egg with a splash of water. Paint the egg wash onto the top and edges of the pie.

Bake the pie on a baking sheet in an oven at 375 degrees for about an hour to an hour and ten minutes. After the first 15-20 minutes of baking, add a pie ring or create a ring out of foil to protect the edge of the pie from burning. The edge should turn a light brown after about 15-20 minutes and it will continue to brown but won't burn if protected. Also, make sure to completely bake the pie until the crust is done. Most people undercook pie. It should be very golden brown and look for darker brown spots to start to appear on top. The apples should also start to bubble. If using a clear pyrex pie dish, look underneath to make sure the pie is turning light golden brown underneath. When done, remove from oven and allow to cool a bit. This pie is best served warm. You can store it on your counter by lightly covering with wax paper. If stored in the fridge, the pie crust may turn a little soggy. It can be toasted in the toaster oven to firm up.