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.

Elaine E. Johnson, McKinleyville, CA
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Credit: Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary test

1 hr 30 mins
2 hrs 30 mins
3 hrs 60 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

366 calories; calories from fat 36%; protein 1.9g; fat 15g; saturated fat 5.5g; carbohydrates 58g; fiber 2.2g; sodium 278mg.