Three-Spice Apple Pie

Three-Spice Apple PieRecipe
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.

Serves 8


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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


Prep and Cook: 1 Hour, 30 Minutes
Cool: 2 Hours, 30 Minutes

1. Preheat oven to 350°. Open up 1 pastry disk into a 9-in. pie pan, easing it into place without stretching.

2. Combine apples with remaining ingredients and pour into prepared pie pan.

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.

4. Bake until crust is browned and filling is bubbling, about 1 hour. Let cool at least 2 1/2 hours.

Created date

October 2015

Nutritional Information

Calories 366
Caloriesfromfat 36 %
Protein 1.9 g
Fat 15 g
Satfat 5.5 g
Carbohydrate 58 g
Fiber 2.2 g
Sodium 278 mg
Cholesterol 0.0 mg