Ginger, cinnamon, cardamom and cloves give this apple pie recipe a bold punch of flavor, and the apple filling is sweetened with honey instead of sugar.

Summer Miller
Source: EatingWell Magazine, November/December 2017; October 2020 30th Anniversary

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Recipe Summary

active:
1 hr
total:
4 hrs 30 mins
Servings:
12
Servings:
12
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Ingredients

Crust
Filling

Directions

Instructions Checklist
  • To prepare crust: Whisk 1 1/4 cups all-purpose flour, whole-wheat flour, granulated sugar and 3/4 teaspoon salt in a medium bowl. Cut butter into small pieces and quickly rub them into the dry ingredients with your fingers until the pieces are smaller but still visible. Add 4 tablespoons ice water and toss with a fork until evenly moist. Add more water, 1 tablespoon at a time, if necessary. Knead the dough in the bowl a few times--it will still be a little crumbly. Turn out onto a clean surface and knead a few more times until the dough just holds together. Divide in half and shape into 5-inch-wide disks. Wrap each in plastic wrap and refrigerate for at least 1 hour or freeze for up to 3 months.

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  • When ready to assemble pie: Preheat oven to 425°F.

  • Let the pie dough stand at room temperature for 5 minutes. Roll out one disk on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie plate (not deep-dish). Prick in several spots with a fork. Refrigerate.

  • To prepare filling: Combine honey and vanilla in a small saucepan and warm over low heat just until the honey thins a bit. In a large bowl, gently toss apples with the honey mixture, crystallized ginger, cinnamon, cardamom, cloves and salt. Sprinkle with flour and stir to combine. Transfer the filling to the pie pan. Moisten the outer edge of the crust with water.

  • To prepare lattice top: Roll out the remaining dough between sheets of parchment or wax paper into a 12-inch circle. Peel off the top sheet. Cut the dough into about 12 strips (1-inch). To weave the lattice top, lift off every other strip and lay them on top of the pie, leaving about a 1-inch gap between strips. Fold back the first, third and fifth strips of dough all the way to the edge of the pie. Place a shorter strip of dough across the unfolded strips, about 1 inch from the edge. Unfold the folded strips over that crosswise strip. Fold back the second and fourth strips to the crosswise strip. Place another strip crosswise, about 1 inch from the first. Unfold the strips over that second crosswise strip. Continue alternately folding and placing until the top is covered with woven strips. (You may not use them all.)

  • Trim the crust so it evenly overhangs the edge of the pan by about 1 inch. Tuck the overhang under and press to seal the top crust to the bottom crust. Crimp the edge with a fork or flute it between your thumb and the side of your index finger. Brush the lattice with the egg wash and sprinkle with demerara sugar.

  • Put the pie in the oven and place a rimmed baking sheet on the rack below it to catch any drips. Bake for 15 minutes.

  • Reduce oven temperature to 375° and continue baking until the crust is golden brown and the juices are bubbling, 40 to 45 minutes. Cool completely on a wire rack.

Tips

To make ahead: Refrigerate crust (Step 1) for up to 3 days or freeze for up to 3 months. Store pie at room temperature for up to 1 day.

Equipment: 9-inch pie pan (not deep-dish)

Tips: Not all pie crusts are created equal. Here are the tricks our expert pie makers swear by. First, use ice-cold water (not just cold tap water). Second, measure the flour using the "spoon and level" method. Scoop flour from its container with a spoon into a measuring cup. Use a knife or other straight edge to level the flour with the top of the cup. Finally, don't overwork the dough. You want to knead until it just comes together. Then refrigerate for at least an hour before rolling out.

Nutrition Facts

286 calories; protein 3g 6% DV; carbohydrates 43g 14% DV; exchange other carbs 3; dietary fiber 3g 12% DV; sugars 21g; fat 12g 19% DV; saturated fat 7g 35% DV; cholesterol 34mg 11% DV; vitamin a iu 462.5IU 9% DV; vitamin c 0.1mg; folate 47.3mcg 12% DV; calcium 16.4mg 2% DV; iron 1mg 5% DV; magnesium 8.9mg 3% DV; potassium 109mg 3% DV; sodium 162mg 7% DV; added sugar 12g.