1 hour, 30 minutes
Peel, core, and cube about six nice, large cooking apples. Toss with lemon juice, cornstarch, sugar, cardamom, cinnamon, and orange liqueur.
Place the prepped apples in a 9x13 baking dish or pan.
Roll the pie crust out and cut into rectangles.
Top the apples with the crust rectangles arranging them in a "patchwork" fashion.
Brush the pie crust with beaten egg.
Use leftover pie crust to make cinnamon bowtie treats! See the post for details.
Bake the cobbler until golden brown. Let it cool for 10-15 minutes before serving. Top with vanilla ice cream.