Three-Spice Apple Pie
Photo: Jeffery Cross; Styling: Jeffrey Larsen
An early version of this pie once won Sunset reader Elaine E. Johnson of McKinleyville, California, an apple tree in a local contest. She’s still baking for her pie-loving husband, and this version, with cardamom and candied ginger as well as the usual cinnamon, is one of their favorites.
This recipe, and others like it, can be found in the article “25 All-Time Favorite Pies.”
How to Make It
Step 1
1
Preheat oven to 350°. Open up 1 pastry disk into a 9-in. pie pan, easing it into place without stretching.
Step 2
2
Combine apples with remaining ingredients and pour into prepared pie pan.
Step 3
3
On a lightly floured work surface, roll remaining pastry disk into a 12-in. circle. Carefully place pastry over fruit and gently fold under edge of bottom crust, flush with rim of pan. Flute edge of pastry; or with a fork, press crusts together to seal. With a sharp knife, cut a few decorative steam holes in top crust.
Step 4
4
Bake until crust is browned and filling is bubbling, about 1 hour. Let cool at least 2 1/2 hours.
Ingredients
Pastry for a double-crust 9-in. pie (refrigerated or homemade)
5 cups peeled and thinly sliced tart apples, such as Granny Smith
1/2 cup packed light brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground cardamom
3 tablespoons chopped candied ginger
1 tablespoon lemon juice
1 tablespoon cornstarch
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