Heat oven 400 degrees. Unroll one piecrust. Place in pie dish. Prick bottom of crust with a fork; refrigerate while assembling filling.
In a small bowl, blend sugar, brown sugar, cornstarch, cinnamon, salt and cloves. Set aside.
Melt butter in a large skillet over medium heat. Add apples, lemon juice and sugar mixture. Cook 10 minutes, stirring occasionally, until pan juices thicken. Cool for 25 minutes.
Pour cooled apples into prepared crust-lined pie plate. Unroll second pie crust. Cut 1" vent hole in center of dough. Transfer dough to pie, centering over filling. Crimp edge together and flute decoratively.
Brush pie with egg mixture; sprinkle with remaining 1 teaspoon sugar. Bake at 400 degrees for 20 minutes, then reduce heat to 350 degrees and bake for additional 25 minutes. Cover pie with foil if it browns too quickly. Cool at least 1 hour before slicing.