Dutch Apple Pie

A mix of apples is good: Granny Smith, Honeycrisp, etc. Place the lemon zest and lemon juice in a large pot. Peel, core, and cut the apples into ⅛‑inch slices. Add them to the pot, and stir to coat in lemon juice.

Set the pot over medium heat. Add brown sugar, white sugar, flour, salt, cinnamon, nutmeg, and cardamom to apples. Cover and cook, stirring gently every few minutes, until the apples are tender but still hold their shape (at least 20 minutes). Remove from heat, and stir in vanilla. Allow the apples to cool completely.

Place pie dough in a 9‑inch pie plate. Crimp the crust decoratively. Chill the pie crust at least 30 minutes. Preheat the oven to 425° F.

Whisk together the dry topping ingredients. Melt the butter, and pour over the dry ingredients. Stir together until crumbly. Chill.

Pour the cooled apples into the chilled pie crust. Distribute about 1 cup of the crumble mixture evenly over the top. Wrap the crust in aluminum foil to avoid burning. Bake about 15 minutes. Reduce the temperature to 350° F and bake another 10 minutes.

Remove the pie from the oven. Sprinkle the remaining crumble mixture over the top. Remove the foil collar. Return the pie to the oven and bake another 25 to 35 minutes. The crumble should be golden, and the crust should be lightly browned.

Allow to cool completely.