Spiced apple pie

Spiced apple pie

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(12 ratings)

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


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

  • Uncooked, if pastry not frozen

Nutrition: nutrition per serving (for 6)

  • kcal522
  • fat24g
  • saturates11g
  • carbs76g
  • sugars6g
  • fibre6g
  • protein5g
  • salt0.36g
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  • 1½ kg apple (Braeburns or Granny Smiths are ideal)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • squeeze lemon juice
  • 2 cardamom pods or pinch of ground
  • 2 tbsp flour, plus extra for rolling



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 25g golden caster sugar, plus extra for sprinkling
  • 500g pack shortcrust pastry
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…


  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.

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Comments, questions and tips

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9th Nov, 2019
How can you call this low GI with all the pastry and sugar? Is this a joke or what?
13th Dec, 2015
I made the pastry myself and to play safe, made about a third more than was specified. Perhaps it was the shape of the dish I used but I need all of it. Decided to add cinnamon to the apple spice mix and also sprinkled on top of the pie before baking. Came out very tasty and went down with my dinner guests very well.
Frantic Flapjack
29th Sep, 2015
Very good, deep apple pie but not spicy! I even added some cinnamon. Would probably double up on the cardamom if I made this again.
21st Sep, 2012
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.
13th Sep, 2012
Yummy! I would add cinnamon and raisins !
30th Jul, 2012
That last comment from Kelly Cooks was one of the coolest I've ever heard
11th May, 2011
Just like th apple pie I ate in Nepal on the way to Everest.
5th Apr, 2011
I made this in the week and my boyfriend loved it so much here I am doing it again today! Good recipe.
26th Feb, 2011
Cardamon works really well, a very nice apple pie!
12th Dec, 2009
Made this for Thanskgiving dinner. Went down like a treat!


24th Nov, 2016
Can you make a day ahead?
goodfoodteam's picture
28th Nov, 2016
Hi there, we wouldn't suggest making the pie and cooking the next day as you might end up with a soggy bottom. If you want to make the pie ahead, we'd suggest freezing it uncooked, then cook from frozen when you want to serve it. Add around 5 mins to the cooking time at the higher temperature and longer at the end if needed.
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