Choose Your Apples
You’ll need 5 pounds of apples (about 11 large). A mix of Granny Smith, Gala, and Golden Delicious gives the pie a perfect balance of sweet and tart.

Make the Filling

• Zest 1/4 teaspoon of lemon peel into a 12-inch skillet.

• Add the juice from half the lemon (about 2 tablespoons).

• Peel and slice the apples into 1/8 inch slices. Add them to the skillet as you go to prevent browning.

• Once all apples are sliced, set the skillet over medium heat.

• Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently to combine.

• Cover and cook for 20 minutes, stirring every 3 minutes. The apples should be fork-tender but still hold their shape. Adjust cooking time for softer or firmer apples.

• If the apples start to stick, add 1 tablespoon of water.

• Stir in 1 teaspoon of vanilla extract once done cooking.

Cool the Apple Filling
Transfer the cooked filling to a shallow pan (like a half-sheet pan). Spread it out evenly and let it cool in the fridge or freezer for about 30 minutes. You can also let it cool at room temperature for a couple of hours if you have the time.

Assemble the Pie

• Roll out your pie dough and fit it into a 9-inch pie dish, allowing the excess dough to hang over the edges.

• Scrape the chilled apple filling into the pie dish, including all the gooey caramelized filling.

• Top with the second layer of pie dough. You can create a lattice crust or just cover it with a whole crust.

• Fold the edges in and crimp them. Make sure to vent the pie by poking a few holes in the top if you didn’t make a lattice.

Chill the Pie
Place the assembled pie in the fridge or freezer for 20-30 minutes to help form a flaky crust during baking.

Preheat the Oven
Preheat your oven to 425°F (220°C) for at least 20-25 minutes to get it really hot.

Prepare the Crust for Baking

• Brush the top crust with 1 tablespoon of milk (or 1 tablespoon of beaten egg for a shiny golden finish).

• Sprinkle raw sugar (or regular sugar) on top of the pie for added crunch.

Bake the Pie

• Place the pie on a baking sheet to catch any drips.

• Bake at 425°F (220°C) for 15 minutes or until the edges start to turn light brown.

• Prepare a pie shield by cutting a circle in the center of a folded square of aluminum foil to protect the crust.

• Reduce the oven temperature to 350°F (175°C) and bake for another 40-45 minutes until the filling is bubbly and the top is golden brown.

Cool the Pie
Let the pie cool for about 4 hours on a wire rack. This cooling time is crucial to ensure the filling firms up and doesn’t spill out when sliced.

Serve
Once the pie has cooled completely, slice and serve with vanilla ice cream or caramel sauce for an indulgent treat!