Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil and set it aside.

Roll out one sheet of puff pastry on a floured surface until it’s slightly larger than your pie dish. Carefully transfer it into the dish, pressing it gently into the bottom and sides. Use a knife or scissors to trim away any extra dough.

Using a fork, poke several holes in the base to prevent puffing during baking. Bake the crust for 15 minutes, and if the pastry starts to puff up, press it down gently with the back of a spoon.

While the base is baking, peel, core, and slice your apples. In a large bowl, toss the slices with brown sugar, lemon juice, cinnamon, ginger, cloves, cornstarch, and salt. Ensure the apple slices are well coated with the mixture.

Spoon the apple filling into the pre-baked pie crust, spreading it out evenly. Dot the filling with small pieces of butter for a richer flavor.

Unroll the second sheet of puff pastry and drape it over the apple filling. Trim the edges, then use a fork to crimp the sides, sealing the pie. Brush the top with beaten egg for a shiny, golden finish. Make several small cuts in the pastry to let steam escape while baking.

Set the pie on the prepared baking sheet to catch any overflowing juices.

Bake for 30 minutes, then cover loosely with foil and bake for another 10 minutes. The top should turn golden brown, with the filling bubbling up.

Let the pie cool for at least 30 minutes before cutting into it. This allows the filling to firm up, making it easier to slice and serve. Pair your pie with a scoop of vanilla ice cream or a dollop of whipped cream for the ultimate treat.