I’ve had a little jar of cardamom sitting in my spice cupboard for a long time…very long. Autumn is the perfect time for warming spices so off I went with yet another experiment I had a brief panic moment when I realised that a little bit too much cardamom fell off of the spoon and into my apple mix. Frankly it tasted like apple soap! Thankfully and miraculously, it blended so nicely with the cinnamon and the fruit juice that the final result was spot on. Phew. Inspired by the cardamom, my husband whipped up some delightful rosewater cream and we had a feast 😀 Gotta love pies!!
- 1/4 cup all-purpose flour, plus more for rolling dough
- 2 disks of pate brisse (basic pie dough) for a 9″ pie dish (see recipe below)
- 2 tablespoons freshly squeezed lemon juice
- 2 1/2 – 3 lb apples (6 to 8)
- 3/4 cup sugar
- 1-2 teaspoon ground cinnamon
- 1/2 – 1 teaspoon cardamom
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 450 F.
Place a disk of chilled dough in the center of a floured piece of baking paper. Rolling from the centre form into a 12″ circle. Flour the rolling-pin to prevent sticking. Transfer the dough (on paper) to a baking sheet into the refrigerator. Follow the same process with the second disk. Remove the first circle of dough from refrigerator, wrap around you rolling-pin and gently unroll onto a 9″ pie plate carefully lifting the edges and lowering the dough into the pie plate so it hugs the sides. Avoid stretching the dough. Refrigerate and move on to preparing the filling.
In a large bowl place lemon juice, chopped apples (I cut my apples into 1/4″ thick slices and into halves ) sugar, flour, cinnamon, and salt. Toss everything gently to combine.
Remove dough-lined pie plate from the refrigerator. Fill with apple mixture creating a slight mound in center, dot with butter (optional). Brush the rim of pie shell with water. Remove the second circle of dough from the refrigerator. Lay over the apples and seal the edges. Using kitchen shears, trim the overhang leaving no more than 1″. With floured fingers, crimp the edges of the dough around the rim of the plate.
Using a sharp knife, cut 4 to 8 slits in the top of your pie, radiating from the center. Bake for 20 mins at 450 F, then reduce heat to 375 F and bake for another 50 mins until the crust is golden. Cool completely before serving. I served mine with cream whipped with a generous amount of rosewater and a teaspoon of maple syrup.
Pate brisse recipe (pie dough), makes 2 disks:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 220 g (1/2 lb or 2 sticks) cold unsalted butter, cut into pieces
- 1/4 to 1/2 cup ice-cold water
In a food processor combine all of the dry ingredients pulsing several times. Add butter, pulse until the mixture resembles a coarse meal with a few larger pieces remaining.
Gradually add ice water. Pulse until dough is crumbly, but holds together when squeezed with fingers. If necessary add more water 1 tablespoon at a time. Do not over-mix to ensure the flaky structure of the crust.
Transfer the dough (still crumbly) onto 2 separate pieces of plastic wrap. Form dough into a small disk and wrap tightly in plastic. Refrigerate until firm, at least 1 hour.