Sift the flour and icing sugar into a bowl. Using a table knife, work in the butter, then mix in the egg yolks with two to three tablespoons of ice-cold water to make a dough. Wrap in clingfilm and chill for 30 minutes.
Cut the pastry in half and roll one piece out on a floured work surface and use to line the bottom of a 23cm ovenproof plate or pie dish, leaving a 1cm overhang. Peel, core and cut the apples into slices and mix in a bowl with the caster sugar, cinnamon, cloves and lemon juice. Transfer to the pastry lined plate.
Preheat the oven to 190°C (375°F) Gas mark 5. Roll out the rest of the pastry large enough to cover the apples. Use a little of the milk to brush the edges, then lay the pastry on top. Crimp the edges and roll out the trimmings to decorate. Brush with the rest of the milk and sprinkle with sugar. Make slits in the top and bake for 25 minutes, then reduce the oven to 180°C (350°F) Gas mark 4 and bake for another 20 minutes until golden brown. Serve warm cut into slices with some cream.