In a mixing bowl, combine flour, granulated sugar, brown sugar, and a pinch of salt. Gradually pour in the melted butter, mixing until the mixture resembles coarse crumbs. Refrigerate this crumble topping for at least 30 minutes.

In a large skillet over medium heat, warm the lemon juice and zest until fragrant. Add sliced apples, brown sugar, granulated sugar, and a blend of cinnamon, nutmeg, and cardamom. Cook the mixture for about 5-7 minutes until the apples are tender but still holding their shape. Chill this filling in the refrigerator while you get your crust ready.

Roll out your pie crust on a lightly floured surface to fit a 9-inch pie dish. Gently place the crust in the dish, pressing it into the edges and trimming any excess. Prick the bottom with a fork to prevent bubbling, then chill the crust in the refrigerator for about 15 minutes.

Preheat your oven to 425°F (220°C). Remove the chilled crust from the refrigerator and evenly layer the cooled apple filling into the pie crust. Sprinkle a thin layer of the reserved crumble topping over the apples before sliding it into the preheated oven to bake for 15 minutes.

After the initial baking, reduce the oven temperature to 350°F (175°C). Add the remaining crumble topping to the pie and loosely cover the edges with foil to prevent over-browning. Bake for an additional 35-45 minutes or until the topping is golden brown and the filling is bubbling.

Once baked, remove the Sweet Dutch Apple Pie from the oven and allow it to cool at room temperature for at least 4 hours.