Make the pie dough according to this recipe. Divide dough into 2 equal sized piece. Wrap each piece in plastic wrap and store for at least 45 minutes and up to 2 days.

Before starting the other elements, prepare the pie dough. Generously flour your work surface. Roll the dough out with a rolling pin to a 12-13-inch circle. Fold the dough in half, and then half again, so it’s in a quarter. Lay it in the pie dish, and gently unfold it. Gently press the dough against the bottom and sides of the pan to remove any air gaps. Trim the edges so they are all about 3/4-inch past the edge.

Fold the dough under so the edge of the dough lines up with the rim of the pie plate. Crimp the dough. Refrigerate the dough for at least 1 hour.

Cut the cold butter into 1/2-inch cubes and place it back in the refrigerator so it stays cold while you prepare the other ingredients.

Place the flour, cinnamon, nutmeg, and salt in a medium size bowl. Whisk until well combined. Add the butter to the dry ingredients and toss the butter into the flour mixture with your hands until all the butter is well coated.

Use the pastry blender to cut the butter into the flour mixture, until the mixture resembles clumpy sand, some pieces small, some pieces the size of small lima beans. You can also you use your hands if you don’t have a pastry blender. To mix it with your hands take each piece of butter and smash it flat between your index finger and thumb. Continue to do this until the butter is broken up.

Add the brown sugar and use your hands to rub the sugar into the butter-flour mixture. The mixture should be crumbly and look like large bread crumbs. Refrigerate the crumble while you prepare the apple filling.

The crumble can be made up to one week in advance and refrigerated until ready to use.

Before you start peeling the apples preheat the oven to 400°F and place a half baking sheet in the oven.

Whisk together the granulated sugar, cinnamon, nutmeg, cardamom, and salt, and flour in a medium-sized bowl. Set it aside.

Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Set the lobes flat-side down and slice the apple lengthwise into 1/8-inch slices, making them as even as possible.

Place the apples in a large bowl. As you place the apples in the bowl, sprinkle a teaspoon of lemon juice over the apples until all the lemon juice is used up. Make sure you have enough room to gently fold the dry ingredients into the apples.

Sprinkle the dry ingredients over the apples, then use a large spoon to gently fold the dry ingredients into the apples. Be careful not to break the apples. It may be easier to use your hands.

Layer the apples into the dough lined pie plate so there are as few gaps as possible.

Remove the crumble from the refrigerator and spread it evenly over the apples. Take small handfuls, squeeze it together and then break it apart as you spread it over the apples.

Place the pie on top of the baking sheet. Bake for 15 minutes, then without opening the oven door, reduce the heat to 350°F and bake 55-65 minutes until you see the filling bubbling up around the edges and occasionally through the crumble. The dough will be golden brown. If at any point the edges of the pie become too dark, place a pie shield over the edges.

Remove the pie from the oven and place it on a wire cooling rack. Let it cool until room temperature before slicing and serving.

Store the pie at room temperature for up to 2 days in an airtight container or covered with plastic wrap. After that store in the refrigerator covered in aluminum foil or plastic wrap for up to 5 days.