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.
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
How to Make It
Preheat oven to 350°. Open up 1 pastry disk into a 9-in. pie pan, easing it into place without stretching.
Combine apples with remaining ingredients and pour into prepared pie pan.
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.
Bake until crust is browned and filling is bubbling, about 1 hour. Let cool at least 2 1/2 hours.