Name: Spiced apple pie
Prep time: 40 min
Cook time: 1 h 20 min
Total time: 2 h
Yield: 8
Cuisine: Asian
Ingredients: 1 ½kg apple (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

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Spiced apple pie

Spiced apple pie

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Serves 6 - 8

Easy

Prep: 40 mins

Cook: 1 hr and 10 mins - 1 hr and 20 mins

A star rating of 4.3 out of 5.15 ratingsRate

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

Freezable (Uncooked, if pastry not frozen)

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A star rating of 4.4 out of 5.5 ratings

Ingredients

Nutrition

Units:

MetricUS

1 ½kg apple

(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

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Nutrition: nutrition per serving (for 6)

kcal522
fat24g
saturates11g
carbs76g
sugars6g
fibre6g
protein5g
salt0.36g

low

Method

step 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.
step 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.
step 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.
step 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

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A star rating of 4.3 out of 5.15 ratings

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