Spiced apple pie

Spiced apple pie

  • 1
  • 2
  • 3
  • 4
  • 5
(7 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 1 hr, 10 mins - 1 hr, 20 mins

Skill level

Easy

Servings

Serves 6 - 8

Never heard ‘it’s as Nepalese as apple pie’? Try this classic with a twist and you’ll be converted

Nutrition and extra info

Additional info

  • Uncooked, if pastry not frozen
Nutrition info

Nutrition nutrition per serving (for 6)

kcalories
522
protein
5g
carbs
76g
fat
24g
saturates
11g
fibre
6g
sugar
6g
salt
0.36g

Ingredients

  • 1½ kg apples (Braeburns or Granny Smiths are ideal)
  • squeeze lemon juice
  • 2 cardamom pods or pinch of ground
  • 2 tbsp flour, plus extra for rolling
  • 25g golden caster sugar, plus extra for sprinkling
  • 500g pack shortcrust pastry
  • 2 tbsp milk

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isn’t too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated.
  2. Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a £1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie.
  3. Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
  4. Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.

Recipe from Good Food magazine, September 2005

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
greglad's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for my girlfriends parents, they were well impressed! It was lovely, sweet and spicy. Added some home grown pears. Obligatory Marks and Spencer's custard. Score.

chocotella's picture

Yummy! I would add cinnamon and raisins !

mandystidard's picture

That last comment from Kelly Cooks was one of the coolest I've ever heard

allendeath's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just like th apple pie I ate in Nepal on the way to Everest.

spillane's picture

I made this in the week and my boyfriend loved it so much here I am doing it again today! Good recipe.

baronessbelle's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Cardamon works really well, a very nice apple pie!

tonks3p's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this for Thanskgiving dinner. Went down like a treat!

nannyblake's picture

cooked the apples in brown sugar, then added cinnamon, heaven on a plate,

giordifer's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This pie is delicious! I added golden raisins to the recipe and I served it warm with whipped cream!

veronikak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I love this pie as it's not (overly) sweet and the apple taste dominates beautifully.

Questions

Tips