Piecrust
2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed

Filling
6 Granny Smith apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon cardamom
1 tablespoon butter

Instructions
Preheat oven to 400 degrees F.

To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.

In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, cardamom, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.

On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.

Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture.

Bake for 40-50 minutes, until apples are tender.