Have two dough disks rolled out and chilled. Fit one of the dough rounds into a pie plate. Return to the refrigerator while you prepare apple filling. Keep other dough round chilled. 

In a large bowl, mix together apples and lemon juice. 

In a second bowl, combine sugar, brown sugar, flour, cornstarch, cinnamon, nutmeg, ginger, cloves, and salt until well blended. Add to apples and toss to coat. Spread apple mixture evenly into chilled bottom crust. Dot with butter. 

Place the remaining pie crust gently on top of apples. Trim off any overhanging dough and pinch the dough into a decorative edge with your fingers, if the two layers of dough are not sticking together brush the bottom edge with a little egg wash. 

Cut several large slits or into the top of the crust to vent steam while pie bakes.

Brush the top with egg wash and sprinkle generously with sanding sugar.

Refrigerate assembled pie for 30 minutes. Preheat oven to 425°F and place a baking sheet in the oven upside down. 

Bake the pie on the preheated baking sheet for 25 minutes until the crust begins to brown. 

Reduce oven temperature to 350°F and bake for an additional 25 minutes, until golden brown, the juices are bubbling, and has an internal temperature of 175°F.

Cool on a wire rack for at least 30 minutes. Serve at room temperature or slightly warm. 

Store leftovers in the refrigerator, covered with plastic wrap.