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1
Whisk the measured flour, sugar, cinnamon, nutmeg, salt, and cloves in a medium bowl to aerate and combine.
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2
Add the butter and, using a pastry blender or your fingers, mix the butter into the dry ingredients until its in pea-size pieces, about 5 minutes.
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3
Add 4 tablespoons of the ice water and mix just until the dough comes together.
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4
(Add an additional tablespoon of ice water if necessary, but do not overwork the dough or it will become tough.)
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5
Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes.
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6
Heat the oven to 350 degrees F and arrange a rack in the middle.
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7
Lightly flour a work surface and roll the dough out into a round approximately 12 inches in diameter and 1/4 inch thick.
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8
Line a 9-inch pie plate with the dough and fold the excess under itself, crimping the edges to seal.
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9
Line the crust with a piece of parchment paper or aluminum foil and fill it with pie weights.
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10
Bake the crust on a baking sheet until set and light brown, about 20 minutes.
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11
Remove the pie weights and parchment paper and continue baking until the crust is dry to the touch, about 10 minutes more.
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12
Let cool slightly before adding the filling.
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13
In a large bowl, combine all of the ingredients and whisk until smooth.
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14
Pour the mixture into the crust and bake until the filling is set in the middle and the edges are puffed, about 50 to 60 minutes.
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15
Remove from the oven and let cool to room temperature before cutting.
