Begin by zesting the lemon peel into a large skillet and adding the fresh lemon juice. Peel, core, and slice the apples into thin wedges, tossing them in the skillet with lemon juice to prevent browning. Over medium heat, combine apples with brown sugar, white sugar, flour, salt, cinnamon, nutmeg, cardamom, and vanilla extract, cooking for about 20 minutes until fork-tender. Remove from heat and let cool.

Take your prepared pie crust and roll out one sheet to fit a 9-inch deep pie dish. Transfer the rolled dough into the dish, gently pressing it into the corners and leaving a little overhang. Pour the chilled apple filling into the crust, spreading it evenly.

Roll out the second sheet of pie dough and place it over the apple filling. Cut into a lattice pattern or cover whole, crimping edges to seal in filling and cutting steam vents in the top. Chill the pie in the refrigerator for about 30 minutes.

Preheat your oven to 425°F. Place the pie in the oven and bake for the first 15 minutes. Shield edges with foil, reduce temperature to 350°F, and bake for an additional 40-45 minutes until the crust is golden-brown and filling is bubbling.

Remove the pie from the oven and let it cool completely on a wire rack for about 4 hours. Slice generously and enjoy warm, maybe with vanilla ice cream!