Recipe Index

Ingredients

• 1/2 cup apple cider
• 1/2 cup (1 stick / 4 oz) salted butter
• 1 3/4 cups packed brown sugar
• 2 tbsp fresh lemon juice
• 1 lb Granny Smith apples, peeled, cored and sliced 1/4 inch thick
• 1 1/4 lb Honeycrisp apples, peeled, cored and sliced 1/4 inch thick
• 1 1/4 lb Pink Lady apples, peeled, cored and sliced 1/4 inch thick
• 2 1/4 tsp ground cinnamon
• 1 1/2 tsp ground ginger
• 1/4 tsp ground cardamom
• 1 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1/2 cup plus 3/4 tsp granulated sugar
• 1/4 cup plus 3/4 tsp all-purpose flour
• 1/4 cup cornstarch
• 1 tbsp vanilla extract
• Pastry for a double-crust 9-inch pie, rolled into two 1/4-inch-thick rounds, chilled
• 1 large egg beaten with 1 tbsp water, for egg wash
• 1 tbsp turbinado sugar
• Vanilla ice cream or whipped cream, to serve

Method

1. Simmer the cider in a large Dutch oven for 5 to 7 minutes until reduced by about half. Add the butter and let it melt.
2. Add all the apple slices, brown sugar and lemon juice, toss to coat, cover and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the apples just begin to soften but still hold their shape.
3. Strain the apples, return the juices to the pot and simmer for 5 to 8 minutes until syrupy. Pour the syrup back over the apples and let cool completely, at least 1 hour.
4. Stir the cinnamon, ginger, cardamom, salt, nutmeg, granulated sugar, flour, cornstarch and vanilla into the cooled apples.
5. Line a 9-inch pie plate with the bottom crust, leaving a 1-inch overhang. Fill with the apple mixture, mounding it in the centre.
6. Lay the top crust over, trim, fold the edges under and crimp. Cut several steam vents, brush with egg wash and sprinkle with turbinado sugar. Chill the assembled pie for 30 minutes.
7. Heat the oven to 425°F with a rack in the lower third. Bake for 25 minutes, then reduce to 375°F and bake for 35 to 45 minutes more, until the crust is deep golden and the filling bubbles thickly through the vents. Shield the edges with foil if they brown too fast.
8. Cool on a rack for at least 3 hours so the filling sets before slicing. Serve with vanilla ice cream or whipped cream.

Prep: 1 h 30 min · Cook: PT0S · Total: 6 h 15 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data