• Line a pie pan with a prepared, unbaked piecrust.
  
• Using a peeler, corer, slicer, slice the apples and cut them in half.
  
• Place them in a bowl and toss with sugar, cinnamon and cloves.
  
• Let them set while preparing the topping. This will extract the extra moisture from the apples.

Crumb Topping

• 
• Place all ingredients in a bowl.
  
• Cut ingredients together with a pastry cutter until crumbly.
  
• Remove the apples from the bowl (leaving the liquid) and layer into an unbaked pie shell.
  
• Top with crumb topping all the way to the edges.
• (You can freeze the pie at this point. Wrap the pie in two layers of foil and seal it in a Ziploc bag.)