Preheat the oven to 350°; place the pie shell on a sturdy baking sheet and set aside.
In a large bowl, rub the brown sugar, cornstarch, cinnamon, nutmeg, cardamom, and cloves together with your fingertips until blended.
Add the apples and toss to coat.
Dump the spiced apple slices into the pie shell, including any sugar and juices that have accumulated in the bowl.
Topping-place the flour, oats, brown sugar, cinnamon, and baking soda in a bowl; mix gently to break up any lumps of sugar, taking care not to crush the oats.
Add the butter and gently run the ingredients together with your fingertips to produce a mealy mixture with some lumps that clump together when squeezed in your hand.
Sprinkle the topping evenly over the pie, leaving a 1 1/2 inch border uncovered (the topping will cover the entire pie; if you put the crumbs close to the edges, they may run out with any juices that boil over, leaving no topping near the edges).
Bake in the middle of the oven for 1 hour and 15 minutes, or until the juices are bubbling and the crumb topping is lightly browned all over.