Golden Orchard Apple Pie

Peel, core, and slice the apples into 1/8-inch pieces. Toss with lemon zest and lemon juice in a 12-inch high-sided skillet.

Set the skillet over medium heat, and add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg, and cardamom. Stir gently, ensuring everything is moistened and no patches of dry ingredients remain. Cook for 20 minutes or until apples are fork-tender but still hold their shape, stirring occasionally. Remove from heat and stir in vanilla extract.

Transfer the apple pie filling to a half sheet pan, spreading it evenly. Chill the filling in the refrigerator or freezer until it cools completely, which takes around 30 minutes.

Preheat oven to 425°F and place a baking sheet on the center rack.

Roll out the pie dough and place it in a 9-inch pie dish. Fill the pie dish with the chilled apple pie filling. Top with the other pie crust and create a lattice or whole crust design. Seal and crimp edges to prevent leaking.

Chill the assembled pie in the refrigerator or freezer for about 20-30 minutes.

Brush the top crust with a mixture of milk and beaten egg, then sprinkle raw sugar over it.

Place the chilled pie on the preheated baking sheet in the oven. Bake for 15 minutes at 425°F. Then, cover edges with foil, lower the temperature to 350°F, and bake for another 40-45 minutes, or until crust is golden and the filling is bubbling.

Cool the pie on a wire rack for about 4 hours before serving. Pair with vanilla ice cream or caramel sauce for a more decadent treat. Store the pie on the counter for up to 2 days, covered with plastic wrap. Move it to the fridge after that time.