Preheat oven to 400°F

Flour a work surface, roll out one of the discs of chilled dough. Place the dough into a 9-inch pie dish. Tuck the dough in with your fingers, making sure it is smooth and there aren't any bubbles. Place in the fridge.

Roll out the other pie dough until you have a disc that is 12 inches in diameter. Place the dough on a piece of parchment paper. Use a pizza cutter to slice the dough into ½ inch strips. Remove every other strip and use them to weave a lattice pattern across the dough. Gently push your rolling pin over the finished lattice to help it hold together (do not press hard). Place back in the fridge.

Combine the apple slices, sugar, flour, lemon juice, cinnamon, allspice, nutmeg, cloves, and salt together in a medium pot and cook on medium heat stirring gently till apples are softening. Set aside.

Spoon the cooked apples into the prepared baking dish and in one movement place the lattice across the pie. Crimp the edges to bring the lattice and base crust together.

Brush the top of the pie with the egg wash and sprinkle a bit of coarse sugar (if desired for a nice finish).

After 25 minutes without opening the oven reduce the oven temperature to 375°F. Add a pie shield if needed and bake another 40 minutes or until the filling is bubbling and the lattice is browned.

Remove the pie from the oven and let cool for at least 3 hours before slicing and serving.