In a large sauce pan over medium heat, melt the butter.
When it forms, add the flour and whisk until dissolved to form a paste.
Whisk in the water, the 1.2 cup granulated sugar and the brown sugar.
Raise the heat and bring to a boil. then immediately reduce to a simmer.
Add the apples, cinnamon, nutmeg, and cloves and toss to coat evenly.
Cook, stirring occasionally, for 15 minutes or until the apples gave slightly when pressed up against the side of the pan.
Preheat the oven to 425 degrees F. On a lightly floured surface, use a lightly floured rolling pin to roll out one piece of the pie crust into a 13 inn round. Fit into a 9-inch pie plate.
Trim the edge, leaving a 1/2 inch over hang, and chill while rolling out the remaining dough.
Transfer the apple mixture to the pie plate, mounding the apples in the center.
Drape the top pie crust over and pinch the edges to seal.
Using a sharp knife, cut for 2 inch slits into the crust to allow the steam to escape.
Brush the crust with additional granulated sugar.
Bake for 15 minutes, then reduce the heat to 350 degrees F and bake for another 35 - 40 minutes or until the apples are tender and the crust is golden.