1. In a large bowl, whisk together the flour, sugar, and salt.

2. Cut the very cold butter into the flour mixture using a pastry cutter or two forks until it resembles coarse crumbs with pea-sized pieces.

3. Add the cold sour cream and 1-2 tablespoon of ice-cold water, mixing gently until the dough just begins to come together.

4. Divide the dough into two equal portions, wrap them in plastic, and refrigerate for at least 30 minutes (or up to 3 days).

5. Preheat your oven to 425°F and place a baking sheet inside to preheat as well.

6. Peel the apples and slice half of them 1/3 inch thick and the other half 1/4 inch thick. This will create a lovely texture in the filling.

7. In a large bowl, toss the sliced apples with the flour, sugar, lemon juice and zest, salt, nutmeg, cloves, cinnamon, and allspice until well coated.

8. Roll one of the chilled dough halves into a 12-inch circle and carefully place it into a 9-inch pie dish, trimming the excess dough from the edges.

9. Carefully spoon the apple filling into the prepared crust, slightly mounding it in the center.

10. Roll out the remaining dough half and place it over the filling. Trim the excess dough, tuck the edges under, and crimp or flute the edges to seal.

11. In a small bowl, whisk together the egg and water to create an egg wash. Brush the top crust with the egg wash, then cut 4 vents in the crust to allow steam to escape.

12. Place the pie on the preheated baking sheet and bake at 425°F for 25 minutes. Reduce the temperature to 375°F and continue baking for an additional 35 minutes, or until the crust is golden brown and the filling is bubbling.

13. If the crust is browning too quickly, cover the edges with foil to prevent burning while allowing the filling to finish cooking.

14. Allow it to cool completely before serving.