Preheat the oven to 220°C / 425°F / Gas mark 7.
Peel, core and quarter the apples, then cut into 1cm slices and place into a large bowl.
Squeeze over the lemon juice, and mix well.
For whole cardamom pods, split open the shell, remove the seed from inside and grind them using a pestle and mortar.
Mix the cardamom powder and cinnamon into the apples with the flour and sugar, then mix to coat everything well.
Cut away a third of the pastry and divide into two pieces. Use a clean work surface and dust with some flour.
Roll out the larger piece to roughly 28cm wide and to about 2.5cm
Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish.
Roll out the smaller piece of pastry a little larger for the top of the pie.
Pour the apples inside and brush around the rim of the pie with milk.
Lift the smaller circle of pastry on top.
Press down to seal the pie, then trim around the edge of the pie with a knife and discard the excess pastry.
Form a crimped edge using your fingers.
Make a few slits in the pastry, then brush all over with milk and sprinkle with extra sugar.
Bake for 20 minutes, then reduce oven to 190°C / 375°F / Gas mark 5 and cook for 50 minutes-1 hour until the pastry is golden and crisp.
If it starts to darken too much, cover with tin foil.
Serve warm or cold with whipped cream, ice cream or custard.