Begin by zesting the lemon and squeezing 2 tablespoons of juice into a large skillet. Next, peel, core, and slice the 5 lbs of apples, tossing them in the lemon juice to prevent browning.

Place the skillet over medium heat and add the packed brown sugar, white sugar, flour, salt, ground cinnamon, nutmeg, and optional cardamom. Cook the apple mixture for about 20 minutes, stirring occasionally until the apples are fork-tender and fragrant.

Once the apple mixture reaches fork-tender perfection, spread it out on a sheet pan to cool for about 30 minutes.

While the apple mixture cools, roll out your homemade pie dough on a lightly floured surface. Carefully line a 9-inch pie dish with one sheet, leaving the edges overhanging slightly.

After the filling has cooled, pour it into the prepared pie crust. Then, roll out the second dough sheet and place it on top, crimping the edges to seal the pie.

Preheat the oven to 425°F. Brush the top crust with milk and an optional beaten egg for glossiness, then sprinkle a little sugar over the top for extra sweetness. Bake the pie at 425°F for 15 minutes before reducing the temperature to 350°F.

Continue baking for an additional 40 to 45 minutes, or until the crust is golden and the filling is bubbling.

Once baked to perfection, remove the pie from the oven and allow it to cool on a wire rack for at least 4 hours.