Make the crust

1. Combine flour and salt in the bowl of a stand mixer. Using the paddle attachment, cut in the butter until the mixture resembles coarse breadcrumbs.
2. Add milk, 1 tablespoon at a time JUST until the mixture comes together to form a ball.
3. Dust your surface with flour and use a rolling pin to roll the pie crust into a 11″ x 15″ rectangle. (I recommend using a Silpat mat, for both the built-in measurements and ease of getting it into the glass pan.) You want the crust to be large enough to cover the bottom AND SIDES of a 9″x13″ glass baking dish.
4. If you’re using a Silpat mat, turn the mat over into the 9″x13″ glass pan and place the pie crust into the pan. Carefully make sure the crust goes all the way to the edge of the pan, and then up the sides.
5. Place the crust in the refrigerator.
6. Preheat the oven to 375 degrees.

Make the filling

1. While the crust chills and the oven preheats, prepare your apples by washing, drying and peeling (if desired.)
2. Slice the apples into thin strips. I personally found that the thinner the better, but anything less than ¼” is fine.
3. Combine all the apples, flour, cornstarch, brown sugar, cinnamon, nutmeg, and clove in a large mixing bowl and use your hands to thoroughly toss everything together.
4. When the oven is preheated, pull out the crust and pour in the apples. Use your hands to distribute the apples while pressing down slightly. This is to make sure you don’t have any gaping air holes in the filling of the pie.
5. Bake for 45-60 minutes, or until the filling bubbles. Cool completely.