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
This Story Originally Appeared On sunset.com

Gallery

Credit: Jeffery Cross; Styling: Jeffrey Larsen

Recipe Summary test

prep:
1 hr 30 mins
cool:
2 hrs 30 mins
total:
3 hrs 60 mins
Yield:
Serves 8
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
  • 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.
Advertisement