The apples I picked with my sister in law were begging to be made into a pie. Apple pie is really the vanilla ice cream of pies- delicious but boring. I spiced this one up with cardamon in the filling and fresh lemon zest in the crust.
We’ve been battering down the hatches to make it through Hurricane Sandy and this pie has been a comfort to have around. When it’s dark, rainy and windy, a slice of hot apple pie is just the ticket. Just the ticket? I’ve been watching too much Downton Abby.
Being off work due to the hurricane has essentially put us in vacation mode. We sometimes eat pie for breakfast when in vacation mode…. 🙂 This is excellent breakfast pie!
Cinnamon-Cardamon Apple Pie
- 7 cups very thinly sliced, peeled apples (I used Winesap and Granny Smith)
- 1/2 sugar
- 1/2 tsp cinnamon
- 1/8 tsp cardamon
- 1/8 tsp nutmeg
- 2 tbl tapioca
- Juice of half a small lemon
- 2 1/4 cups flour
- 1/2 tsp salt
- 2/3 cup shortening
- zest of half a small lemon
- 6-8 tbl cold water
Prepare the crust: Mix the flour, salt and lemon zest together. Cut in shortening with a pastry blender until small pea-sized crumbs exist. Add in the cold water one tablespoon at a time, fluff with a fork after each addition to help the dough come together. As large pieces of dough come together, remove them from the bowl and set aside to make it easier to work the rest of the small crumbs. Divide the dough into two even discs and roll out, one for the top and one for bottom. I made a large basket-weave pattern for the top crust using 3 1/2 inch wide strips.
Prepare the filling: Thinly slice the peeled apples. In a large bowl, combine with the lemon juice. Toss to coat. Then mix in the sugar, spices and tapioca.
Assembly: Put the bottom crust layer in a pie dish, let the extra hang over the edges. Layer the apples onto the crust, evenly. Roll the top layer of crust onto your rolling pin, then unroll over the top of the pie, letting the extra hand over. Cut the extra top and bottom crust, leaving at least 1 1/2 inches to roll under to make the crust edge. Flute the edge with a fork.
Bake in a 425° oven for 20 minutes. Reduce the heat to 400° and cook for an additional 20-25 minutes. If the crust gets to brown, loosely tent with aluminum foil.
Question of the Day: What is your favorite type of fruit pie?