Photo: Jeffery Cross; Styling: Jeffrey Larsen
Prep and Cook Time
1 Hour 30 Mins
Cool Time
2 Hours 30 Mins
Yield
Serves 8

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.

How to Make It

Step 1

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

Step 2

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

Step 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

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

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