Cardamom Apple Pie
This apple pie filling is the perfect consistency due to the cooking process prior to baking the pie. It has a luscious caramelly sauce that is laced with warm spices like cinnamon, nutmeg and cardamom.
Prep Time: 40 minutes minutes
Cook Time: 1 hour hour 7 minutes minutes
Resting time: 2 hours hours
Course: Dessert
Cuisine: American
Keyword: Apple, Cardamom, Extra Flaky Pie Dough, Pie
Servings: 8
Pie Dish or Tart Pan
Rolling Pin
Pot
- Pie Dough for double crust
- 6-8 Honeycrisp Apples 3lbs
- 2 Tbsp Lemon Juice
- 3/4 Cup Brown Sugar packed
- 1/4 Cup White Granulated Sugar
- 1/3 Cup All Purpose Flour
- 1 1/2 tsp Cinnamon
- 1/4 tsp Nutmeg freshly grated
- 1 tsp Cardamom
- 1 tsp Salt Fine Sea Salt
- 2 tbsp Boiled Cider 3/4 cup of Apple Cider reduced to 2 Tbsp
- 2 tbsp Unsalted Butter
- 1 tsp Vanilla paste or extract
- 1 Egg
- 1 tbsp heavy cream light cream, half and half or milk
Peel and thinly slice the apples. Transfer them to a pot and toss them with the lemon juice and brown sugar and allow them to sit for 30-45 minutes.
Combine the flour, sugar, cinnamon, nutmeg, cardamon and salt.
Add the flour mixture to the apples and bring to a simmer. Cook for 5-7 minutes until thickened. Add the butter, vanilla and boiled cider and mix again.
Allow the apples to cool to room temperature. Spread out the apples over a sheet pan lined with parchment paper to speed up the cooling process.
Roll out the top crust. Place the dough disk on a lightly floured work surface and dust the top with flour.
Starting with the rolling pin in the center of the dough, roll up. Re-center and then roll down. Pick up the dough and do a half turn. When it feels like it's sticking on the bottom at any point, lift it up and dust underneath with flour. If the top feels sticky dust lightly with flour.
Once the dough is a 1/4 inch thick or 1 inch larger than your pie dish transfer the dough into the pie dish. Cover with plastic wrap and refrigerate while you roll our the top crust.
Roll out the top pie crust and repeat the instructions above. Transfer the rolled out dough to a piece of parchment paper if doing a lattice crust. Using a pizza cutter, cut the dough into strips.
Put the cooled filling into the pie.
Lay strips of dough across the whole pie vertically. Lift every other strip of dough and place one strip of dough down horizontally. Return the dough back into place. Lift every other strip again but the opposite ones that you just did. Place another piece of dough down horizontally. Repeat to create a basket weave.
Whisk an egg with some cream or milk. Brush the top of the pie with the egg wash and sprinkle on some turbinado sugar.
Place the pie into the freezer lightly covered. Preheat the oven to 425°.
Bake the pie at 425° for 30 minutes. Lower the heat to 375° and bake for another 30 minutes.
If the pie is browning around the edges or crust, tent those areas with foil to prevent it from over browning.
Allow to cool completely before removing from the tart pan and slicing into.