Make the pie crust recipe and chill per instructions while preparing the filling.

Prepare the apples. Peel, core and evenly slice your apples into about ¼ inch thick slices. Then toss them with the lemon juice to prevent them from browning.

Mix the spices. In a large, deep skillet, melt your butter over medium heat. Then add the brown and granulated sugars, cinnamon, nutmeg, cardamom, and salt. Mix to combine.

Add the apples. Then add the apples and toss to evenly coat. Simmer the apples while stirring occasionally for about 7-8 minutes until the juices begin to release and the apples are your desired texture.

Add vanilla and cornstarch slurry. In a small bowl mix together the flour, and 1 tablespoon of cornstarch with 2 tablespoons of water until combined. Then add vanilla extract and the flour cornstarch slurry into the apples and combine for 3-4 minutes more until the mixture has thickened.

Add filling. Once your apple pie filling has cooled, gently pour it over your dough in the pan, evening out with a spatula. Add the crumble top.

Bake. Bake at 425°F (218°C) for 15 minutes on top of a baking sheet to catch any overflowing juices. Then, lower the temperature to 350°F (176°C) and bake for another 30-40 minutes or until the top of the pie is golden brown and the filling is bubbling. Use a pie crust protector or foil to cover the rim of the pie if the crust begins to brown too fast.

Cool and serve. Cool for 1-2 hours before slicing and serving.