Cardamom Apple Pie with Hazelnuts
Course: DessertCuisine: AmericanDifficulty: Easy10
servings20
minutes45
minutesThis pie is so good. First off, I love Cardamom. The flavors in this pie are so good and when served warm with a scoop of vanilla ice cream you can’t go wrong. it is a perfect combo all the flavors and textures in this pie. I had to make a few changes to the recipes, first was the number of apples and the original recipe said to bake it for 1 hour and 30 min. It only took about 45-50. After about 35, I had to lightly cover it with foil so it wouldn’t burn.
Pie Crust (makes one 9 inch DOUBLE crust pie)
2 3/4 cups flour
1 Tablespoon sugar
1 teaspoon fine sea salt
1 cup + 2 1/4 sticks unsalted butter, cut into 1/2 inch pieces and chilled
1/2 cup ice cold water, divided
1 tablespoon apple cider vinegar, chilled
- Pie
6 large tart apples: peeled and cord, each cut into 12 wedges (granny smith)
1/2 cup sugar
1/2 cup dark brown sugar
2 Tablespoons flour
1 1/2 teaspoons cardamom
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup roasted, skinned hazelnuts, roughly chopped
1 lg egg beaten with 1 Tablespoon water
Pie Crust
- In the bowl of a food processor, pulse flour, sugar, and salt together to blend. Add the butter and pulse until largest chunks of butter are pea size. Transfer 1/4 cup ice water to a measuring cup and mix in vinegar. With the machine running, add the water/vinegar mixture. After this add remaining water, a Tablespoon at a time. Pulsing until dough is moist and begins to gather and hold together.
- Dump the dough onto a board with flour and press into a disk and evenly divide into two pieces. Press each into a disk and wrap well in plastic wrap. Refrigerate for 1 hour or up to 3 days.
- Pie
- Roll out one dough and put into deep dish pie plate, refrigerate 1 hour or wrap in plastic wrap and refrigerate overnight.
- To make the filling, Toss together apples, both sugars, flour, cardamom, cinnamon, and sea salt to blend. Fold in hazelnuts.
- Remove dough from refrigerator and pour filling into prepared dish.You may need to tap dish against counter to have ingredients settle in pie plate. You can also push lightly on ingredients so that they fit better. Roll out the other price of dough and move to a cutting board. Cut out 10, 1 inch strips. In a bowl whisk egg and water mixture.
- Brush egg/water mixture all over the crust and as you interweave the strips make sure to brush with wash. Crimp edges and make sure ends are flush with pie. Refrigerate another 30 minutes or up to 4 hours. When ready to bake brush all over gain with another water egg wash. Preheat oven to 375.
- Place on a parchment lined cookie sheet and bake for 15 minutes at 375 then lower heat to 350 and bake for 30 minutes. If not bubbling but browning to quickly, cover lightly with foil and continue to bake in increments of 10 minutes. Total baking time will be about 45-50 minutes.
- Let the pie cool a few hours before serving or best to make 1 day before.
