Cut the butter sticks into ½-inch cubes and store them in the fridge.

In a food processor, pulse together the flour, sugar, cinnamon, and salt to combine them.

Add the cold, cubed butter to the food processor and pulse until the butter chunks are broken into smaller pieces, with none looking bigger than a pea (about 10 pulses).

Add ¼ cup of the ice water and pulse again until the dough starts to bind together and form small lumps. If it's too dry after 10 pulses, add another tablespoon of ice water and pulse a few more times. The dough should hold its shape when squeezed in the palm of your hand.

Dump out the dough on your counter, divide it in half, and press it into two large discs. Wrap each dough disc individually in plastic cling wrap and refrigerate for at least 1 hour, or up to 3 days.

In a large saucepan or pot on medium heat, melt the butter. Add the chopped apple, brown sugar, cinnamon, nutmeg, cloves and salt. Cook, stirring occasionally until the apples begin to soften after about 15 minutes. Then bring to a boil on medium-high heat.

In a small bowl, mix the cornstarch and water, then add that into the apples, and boil for 1 minute to activate the cornstarch. Set the apple pie filling aside to cool and thicken.

Grease a 9-inch pie pan and set aside.

Prepare the cinnamon sugar filling by combining the brown sugar, granulated sugar, cinnamon, and salt in a bowl. Set aside.

On a lightly floured surface, roll out one disc of pie crust to a rectangle about 12-in by 14-in (30cm by 35cm).

Spread half of the softened butter (2 tablespoons) evenly over the pie crust. Then sprinkle half of the cinnamon sugar (about ¼ cup) on top & gently press it down with your hands.

Starting from a longer edge, gently roll up the pie crust into a log. Wrap it tightly in plastic wrap, transfer it onto a cutting board or baking sheet, then place it in the fridge for at least 20 minutes so the butter can chill and harden.

Repeat rolling out, filling, and rolling up the second disc of dough, using up the remaining softened butter and cinnamon sugar filling. Transfer that one to the fridge to also chill.

Remove the first log of dough from the fridge & slice into ¼-inch thick rounds (like tiny cinnamon rolls). Arrange the rounds in your greased pie pan, gently pressing them together at the edges along the bottom and up the sides of the dish. Cover with plastic wrap and transfer to the fridge.

Repeat slicing the second log of dough into ¼-inch thick rounds. Arrange these in a circle on a large piece of parchment paper. Cover with another piece of parchment paper, then use a rolling pin to gently roll them so all the mini cinnamon rolls stick together. Transfer to the freezer.

Preheat the oven to 425°F (218°C). Prep the egg wash by mixing one egg with one tablespoon of water, set aside.

Remove the pie dish from the fridge & fill with the cooled apple filling.

Remove the top crust from the freezer and carefully place it on top of the apple filling. Trim off any edges that hang over the rim of the pie pan with a knife.

Brush the top crust with the egg wash, then cut five 2-inch (5cm) vent holes into the top crust.

Bake the pie on the center rack at 425°F for 15 minutes, then lower the oven temp to 375°F and bake for another 25 to 35 minutes, until the crust is golden brown. Let the pie cool completely before slicing.