Toss apples with sugar, tapioca and spices in large bowl. Let stand 15 min.
Heat oven to 400°F. Line 9-inch pie plate with 1 crust as directed on package for two-crust pie; fill with fruit mixture.
Unroll remaining pie crust on lightly floured cutting board; cut into 1/2-inch-wide strips. Weave strips together in lattice design over fruit mixture. Fold edge of lower crust over ends of strips. Seal and flute edge.
Bake 45 to 50 min. or until juice begins to bubble through crust. Top with Singles; cool pie.