Sugar Crunch Apple Pie

Method

1. Prepare the pie dough according to recipe directions, divide into two disks and chill for 2 hours in your refrigerator. Core and peel the apples. Slice thinly and lightly toss with cardamom, cinnamon, and cloves.
2. Once pie crusts are chilled, roll out one section of dough in between two sheets of parchment paper to a ¼ inch thickness. Use the parchment paper to help flip the rolled out crust into a lightly greased pie pan. Cut off excess dough and reserve.
3. Heap the sliced apples into a mound on top of the crust in the pie pan.
4. Take the second chilled dough disk and roll to same thickness in between two sheets of parchment paper. As you did with the first crust, use the parchment to help you flip the dough over on top of the mound of apples. If any dough rips, simply use your fingertips dipped in water to help seal it back together. Build up the sides with excess dough to form a shallow wall as the outer crust. Make a few ¼-inch-wide slits in the top crust to vent.
5. Whisk the ingredients for the sauce together into a 2-quart saucepan on medium heat and let it come to a boil, while stirring occasionally. After it has come to a boil, reduce heat to simmer and let cook for 2 minutes. Remove the sauce from the heat.
6. Preheat your oven to 425°F. Pour the sugar mixture on top of pie crust, aiming mostly for the slits in the center, and allow any excess to drip over sides. Once all sauce has been added to the pie use a pastry brush to gently brush the remaining syrup evenly over the pie.
7. Bake for 15 minutes, then reduce oven temp to 350°F and bake for an additional 35 to 45 minutes. Remove from oven, and let cool for at least 2 hours before serving. Store in airtight container for up to 2 days.