Preheat the oven to 425°F. Peel, core and thinly slice 3 pounds of apples.
Add sugar, flour, lemon zest, lemon juice, ground ginger, ground cinnamon, allspice and cloves to the apples. Mix well and set aside.
Take the dough from the fridge once it's chilled and cut it in half (bottom layer, top layer). Roll one half of the dough on a lightly floured surface into a circle that is about 12 inches diameter using a rolling pin.
Transfer the dough to a 9 inch pie dish. Trim, seal and crimp the dough. (Use the images and video for guidance). Use scraps to repair dough if needed.
Place a piece of foil on the bottom crust and top with the pie weights. (Use dried beans or rice if you don't have pie weights). Bake the pie crust for 8 minutes.
While the bottom crust bakes, roll out the top layer of the crust.
Fill the pie with the apples, leaving the liquid behind in the bowl. Some of the juices are OK to add but not all of it.
Place the top layer of crust over the apples and brush with an egg wash and a sprinkle of coarse sugar (optional). Cut a few slits on the top for ventilation.
Bake for 45-55 minutes or until the crust is golden and the internal temperature reaches 175 °F. Place foil or a pie crust shield around the edges of the pie crust if they begin to brown or burn.
Allow the pie completely cool, at least 3 hours, before slicing. Serve with ice cream and enjoy!