Preheat the oven to 400 degrees F. Place a piece of parchment paper or foil on a baking sheet and set aside.
On a floured surface, roll out one piece of puff pastry until thin (around 10"x11"). Carefully transfer to a pie dish and use your fingers to gently press along the bottom and sides of dish. Use a scissors or knife to cut off any excess dough hanging over the side of dish.
Using a fork, make several holes in the base of pie, then bake for 15 minutes. *If puff pastry is warm/sticky, place it in the refrigerator for 10 minutes before baking. Use the back of a spoon or spatula to press down on any puffed up areas of pastry after baked.
While the base is baking, peel, core, and thinly slice the apples (about ¼") and place into a large bowl.
In a small bowl, mix together brown sugar, lemon juice, cinnamon, ginger, cloves, cornstarch, and salt. Pour over apples and mix until apples are well coated.
Roll out second sheet of puff pastry on a floured surface.
Place coated apples into pre-baked pie base. Top with pieces of butter, then cover with second sheet of puff pastry. Use a scissors to cut off any dough hanging over the side, and use a fork to press around the rim of pastry, creating a seal for the dough.
Using a pastry brush or spoon, brush beaten egg on top and cut several slits in the lid. Place pie on the prepared baking sheet and bake for 30 minutes. Loosely place a piece of foil on top and bake for another 10 minutes.
Let the pie cool for at least 30 minutes before serving to allow the filling to set. Serve as-is or with a scoop of vanilla ice cream.