In a bowl, whisk together flour, sugar, and salt, then cut in cold butter until the mixture resembles coarse crumbs before adding ice water and mixing just until the dough comes together.

Turn the dough onto a floured surface, shape it into a disc, wrap it, and refrigerate until firm so it is easier to roll and holds its shape.

In another bowl, combine brown sugar, cinnamon, flour, and walnuts, then stir in melted butter until a thick, crumbly topping forms and chill it until needed.

Roll out the chilled dough on a floured surface into a large circle, place it into a pie dish, trim the edges, flute them, and brush lightly with egg wash before chilling again.

In a large bowl, mix the apple slices with sugar, flour, lemon juice, cinnamon, cloves, nutmeg, and vanilla until all pieces are evenly coated.

Spoon the apple filling into the prepared crust, spreading it evenly and packing it gently to avoid large gaps between slices.

Sprinkle the chilled crumble topping evenly over the apples, making sure to cover the entire surface without pressing it down.

Bake the pie at a high temperature first, then reduce the heat and continue baking until the crust is golden and the filling is bubbling around the edges.

Allow the pie to cool completely at room temperature before slicing so the filling thickens and holds its shape.