Prepare the pie crust by following your preferred recipe up to the step where the dough is rolled out and chilled.

In a spacious mixing bowl, combine the apple slices, lemon juice, flour, cinnamon, nutmeg, cloves, sugar, and vanilla extract. Use a wooden spoon or silicone spatula to mix until the apples are evenly coated. Allow the filling to sit as you preheat the oven, giving the apples time to release some of their natural juices.

Preheat the oven to 400°F (204°C). Roll out one disc of chilled pie dough on a floured surface, turning it slightly after every few rolls to maintain a circular shape. Once the dough reaches a diameter of 12 inches, carefully transfer it into a 9×2-inch pie dish, smoothing it out to avoid air pockets. Trim any excess dough around the edges using a paring knife, then flute the edges for an elegant finish. Spoon the apple mixture into the crust, leaving behind any excess liquid in the mixing bowl.

In a medium-sized bowl, mix the brown sugar, flour, cinnamon, and walnuts. Drizzle in the melted butter and combine with a spatula until the mixture resembles thick, crumbly clusters. Sprinkle the topping generously over the apple filling, covering it evenly.

Place the pie on a large baking sheet to catch any drips, then bake for 20 minutes. Without removing the pie, reduce the oven temperature to 375°F (190°C) and bake for an additional 30–35 minutes. To prevent the crust edges from over-browning, use a pie crust shield after the first 20 minutes of baking.

Let the pie cool at room temperature for a minimum of three hours before slicing. This allows the filling to set and thicken properly. For an extra indulgent treat, serve with a scoop of vanilla ice cream. Store any leftovers tightly covered in the refrigerator for up to five days.