My video shows the whole process very well so don't forget to watch!

For the filling: 

1. Peel all the apples. 
2. Cut the apples into cubes. I like smaller pieces for the inside of my pie. If you like sliced apples then you should go ahead and do that. 
3. Put the apples in a large mixing bowl. Add the white sugar, brown sugar, cinnamon, cardamom and cornstarch. Mix everything until well combined. Let it sit in the bowl while you prepare the crust. Juice will form while it sits. 

For the crust: 

1. Mix flour, sugar, and salt in a bowl. You can use a fork or whisk here. 
2. Cut the butter into cubes and add it to the flour. Work all the ingredients together until it makes a crumbly texture (using your hands is the best).
3. Add cold water and mix until dough forms completely, kneading it with your hands so it all sticks together. I usually put water in a cup with ice cubes to get it real cold. Add a tablespoon of water at a time until the texture feels right. I used 2 ½ tablespoons of water.
4. Divide the dough in two pieces and wrap in plastic separately (one for the top piece of your pie and one for the bottom piece of your pie).
5. Chill the dough well before using. I usually stick it in the freezer for about 10-15 minutes, then pull it out to roll it.
6. Dough works best rolled out on plastic and then flipped into the pie pan. I use the plastic it was wrapped in. If you don't have a rolling pin just use your hands or a glass jar. 
7. When it’s time, roll the dough out onto the plastic you wrapped it in. Flip the dough into the pie plate. 
8. Roll the other piece of dough for the top crust. Same as the first one -  roll it out on the plastic so you can flip it onto the pie.
9. Add all the apples and juices into the pie. 
10. Flip the second crust onto the top of the pie. 
11. Time to fuss with the crust a little here. Don’t get too precious about it. Just fold some dough over around the edges. Then use a fork to crimp the edges. Forked edges work best, it doesn't hold a fluted edge well. 
12. Beat one egg and a splash of water together. Use a pastry brush to spread on top of the pie.
13. Using a sharp knife, cut four small vent slits on the top of the pie. 
14. Sprinkle sugar on top of the pie. 
15. I use a crust protector here so the crust doesn’t get too browned or burnt. If you don’t have one, you can always use foil. 
16. Bake in a pre-heated oven at 375 degrees for about an hour. All ovens are different. Mine runs hot so yours may take longer.