Roll out both portions of dough into 13-inch circles. Place one circle into a 9-inch pie plate, leaving the excess dough to hang over the edges. Set the second circle on a baking sheet. Cover both with plastic wrap and refrigerate for at least 2 hours or overnight.

In a large resealable plastic bag, mix together the brown sugar, cinnamon, salt, ginger, nutmeg, and cloves. Add the apple slices, seal the bag, and shake gently until the apples are evenly coated.

Let the apples sit at room temperature for at least 3 hours to release their juices, flipping the bag occasionally. For a more concentrated flavor, refrigerate the apples for up to 8 hours.

Right before assembling, sprinkle the tapioca starch over the macerated apples and toss to combine.

Moisten the edge of the bottom crust with water, then transfer the apples and syrup into the pie shell, arranging them into a slight mound.

Place the top crust over the filling, trim the excess to about ¾-inch beyond the edge, and tuck the dough under itself to seal. Press firmly to create a neat edge and pinch to seal tightly. Cut six 3-inch slits in the top crust to vent steam.

Whisk together the egg, cream, and salt to make the egg wash. Brush this mixture evenly over the top crust.

Preheat the oven to 400°F, positioning a rack in the lower-middle part of the oven.

Place the pie on a parchment-lined baking sheet and bake for about 75 minutes, or until the crust is deeply golden and the center of the filling registers 195°F.

Allow the pie to cool for at least 1 hour before slicing, which helps the filling set properly.