- In a large mixing bowl, combine granulated sugar, cinnamon, nutmeg, cloves, and salt. Set aside.
- Peel, core, and dice apples into small pieces, about ¼ inches thick. Toss apple pieces into sugar mixture, stir with a wooden spoon until well mixed.
- Spread apple mixture in the pastry-lined pie pan. Cover filling with the top pastry and flute the edges. Cut slits or decorative designs in the top pastry to allow steam to escape.
- Topping: Using a pastry brush, lightly brush milk over top pastry and flute the edges, sprinkle with 1 to 2 teaspoons sugar.
- Bake: Bake 60 minutes or until the apple juices are bubbling and the crust is a golden brown. Tip: During baking, if crust is getting too brown, loosely place a piece of foil over the top to prevent the crust from over-browning.
- Remove from oven. Cool on a wire cooling rack before cutting and serving.
- Roll the top pastry into a 13 inch circle, about ⅛ inches thick. Using a fluted or straight-edge pastry wheel, pizza cutter, or kitchen knife, cut twelve ¾ inch strips.
- Arrange 6 strips evenly spaced and ¾ inches apart, horizontally over the fruit filling that has been poured into the chilled pie shell, placing the longest strips in the middle. Each end of the strips should overhang the pie by at least 1 inch. Working from the right side, gently fold back every other strip, a little past the center, so that they are doubled back on themselves. Lay a vertical strip down the center next to the folds in the horizontal strips. Unfold the horizontal folded strips back over this strip to create a weave. Again, working from the right side, fold the other 3 horizontal strips back on themselves. Lay a second vertical strip next to the folds. The new strip should be parallel to, and ¾ inch from the first vertical strip. Repeat once more, so that ½ of the pie is woven. Turn the pie around. Weave the opposite side of the pie as you did the first side using the remaining three strips of pastry.
- Cut out leaf shapes with left-over pastry and place around top edge of lattice.
- Using a pastry brush, lightly brush milk over top lattice and leaf shapes, sprinkle entire top with 1 to 2 teaspoons sugar before baking.