Roll out pie crust (if you are making from scratch) and place inside a pie plate.
Preheat oven to 450 degrees.
Pour lemon juice into a large bowl. Peel, core, and slice all apples and place them in bowl with lemon juice. Lemon juice will help prevent them from browning too quickly.
Add 1 cup of the sugar, flour, cinnamon, cloves, and salt to a bowl and whisk together. Pour this mixture over the sliced apples and stir to combine.
Dump all the apple slices into the pie crust, pressing down to ensure they all fit inside the crust.
Mix in the vanilla to the heavy cream and then pour the mixture on top of all the apples.
Sprinkle the remaining 2 tablespoons of sugar on top of the apples.
Place the pie on a baking sheet covered in aluminum foil or parchment paper to collect ant drips. Place in preheated oven at 450 degrees for 15 minutes.
Reduce oven heat to 350 degrees and bake for 55-65 minutes. You want the pie to be a little jiggly, but not sloshing around when done.
Remove pie from oven and let cool to room temperature. Then, place in refrigerator for at least 6 hours before serving. Pie is best served cold. Enjoy with a scoop of vanilla ice cream or whipped cream!!
