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A freshly baked apple pie, a true American classic, on a wooden surface.

Cardamom-Spiced American Apple Pie

A delightful twist on a classic, this American apple pie features a warm, aromatic cardamom spice blend with a golden, flaky crust and a sweet, tender apple filling.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8 slices

Equipment

  • 9-inch pie plate
  • large bowl
  • small bowl
  • baking sheet
  • wire rack

Ingredients
  

For the Crust

  • 2 (9-inch) pie crusts
  • homemade or store-bought (unbaked)

For the Filling

  • 6-8 baking apples a mix of Granny Smith, Honeycrisp, Braeburn recommended
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • ¼ cup all-purpose flour or 2 tablespoons cornstarch (for thickening)
  • 1 teaspoon Ground Cardamom
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons unsalted butter cut into small pieces
  • 1 tablespoon lemon juice

For the Egg Wash (Optional, for golden crust)

  • 1 large egg beaten
  • 1 tablespoon water
  • 1 tablespoon coarse sugar (for sprinkling)

Instructions
 

Preparation

  • Prepare two 9-inch pie crusts, refrigerating if homemade, or unroll a store-bought crust into a pie plate.
  • Trim the edges of the bottom crust to a ½-inch overhang, crimp, and chill the pie shell.
  • Peel, core, and slice the apples into ¼-inch thick pieces, then place them in a large bowl.
  • Combine granulated sugar, brown sugar, flour or cornstarch, ground cardamom, optional cinnamon, nutmeg, and lemon juice with the apples, tossing thoroughly.

Assembly

  • Pour the apple mixture into the chilled pie crust and dot evenly with small pieces of butter.
  • Place the second pie crust on top, trim to match, and crimp the edges to seal.
  • Cut several 1-inch slits in the top crust to allow steam to escape during baking.
  • For an optional egg wash, whisk an egg with water and brush it over the top crust, then sprinkle with coarse sugar.

Baking and Cooling

  • Preheat your oven to 425°F (220°C), place the pie on a baking sheet, and bake for 15 minutes.
  • Reduce the oven temperature to 375°F (190°C) and continue baking for 35-50 minutes until golden and bubbling, tenting with foil if the crust browns too quickly.
  • Remove the pie from the oven and cool completely on a wire rack for at least 2-3 hours before slicing and serving.

Notes

For best results, use a mix of tart and sweet apples. If your crust edges are browning too quickly, loosely cover them with aluminum foil. Allowing the pie to cool completely is crucial for the filling to set properly.