In a large bowl toss the apples with the lemon juice. Set aside.

In a small bowl combine ¼ cup flour, granulated sugar, 2 teaspoons cinnamon, cloves, and nutmeg. Add the mixture to the apples and toss well to combine. Set the filling aside while you preheat the oven and roll out your pie crust. The apples will let off some liquid and soften slightly as they rest.

Preheat oven to 375 degrees F. Roll out the chilled pie crust and transfer to a 9-inch deep dish pie plate. Flute or crimp edges, as desired and set aside.

In a medium bowl, use a pastry blender to combine the butter, 1 cup flour, brown sugar, 1 teaspoon cinnamon, and salt, until the butter is well incorporated. Go in with your hands and work the mixture until it begins to hold together in one big clump. Then, loosen it up into a crumb mixture.

Use a fork to lightly prick (dock) the bottom of the crust all over. Pour the apple filling into the crust and use your hands to press the apples down lightly into the crust, compacting them a bit. Sprinkle the crumb topping evenly over top of the apples.

Place the pie onto a large baking sheet or sheet of foil (see note below about baking on a foil covered pizza stone) and transfer it to a lower rack in the oven (I use the 2nd position from the bottom). This is an important step to protect your oven from the sticky filling that will likely seep out a bit. Bake for 25 minutes, then lightly drape a sheet of foil over the pie to prevent the crumble from burning (even covered it will continue to brown - but less). Bake for an additional 30 to 35 minutes, or until the apples are tender when pierced with a wooden skewer, the crust and crumb topping are deep golden brown, and the filling is bubbling. Transfer to a wire cooking rack.