Cardamom Apple Flaky Crust (Print View)

A flaky crust filled with spiced tart apples and aromatic cardamom for a warm dessert.

# Components:

→ Pie Dough

01 - 2.5 cups all-purpose flour
02 - 1 cup unsalted butter, cold and cubed
03 - 0.5 teaspoon salt
04 - 1 tablespoon granulated sugar
05 - 6 to 8 tablespoons ice water

→ Apple Filling

06 - 6 large tart apples, peeled, cored, and sliced
07 - 0.75 cup granulated sugar
08 - 0.25 cup light brown sugar
09 - 2 tablespoons all-purpose flour
10 - 1.5 teaspoons ground cardamom
11 - 1 teaspoon ground cinnamon
12 - 0.25 teaspoon ground nutmeg
13 - 0.25 teaspoon salt
14 - 1 tablespoon lemon juice
15 - 2 teaspoons vanilla extract

→ Assembly

16 - 1 egg, beaten
17 - 1 tablespoon milk
18 - 1 tablespoon coarse sugar, optional

# Preparation Steps:

01 - In a large bowl, whisk together flour, salt, and sugar. Add cold butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs. Gradually add ice water, mixing just until dough holds together. Divide dough in half, shape into disks, wrap in plastic, and refrigerate for at least 1 hour.
02 - In a large bowl, combine sliced apples, both sugars, flour, cardamom, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Toss thoroughly to coat all apple slices evenly.
03 - Preheat oven to 400°F. On a floured surface, roll out one dough disk to fit a 9-inch pie pan. Transfer dough to pan and trim excess.
04 - Fill the crust with the apple mixture, mounding slightly in the center.
05 - Roll out the second dough disk and lay over apples. Trim, fold, and crimp edges to seal. Cut a few slits in the top to allow steam to escape.
06 - Mix beaten egg with milk. Brush egg wash over crust surface. Sprinkle with coarse sugar if desired.
07 - Bake for 20 minutes at 400°F, then reduce temperature to 350°F and bake an additional 35 to 40 minutes, or until crust is golden and filling is bubbling at the edges.
08 - Cool for at least 2 hours before slicing to allow the filling to set properly.

# Expert Advice:

01 -
  • The cardamom adds an unexpected warmth that makes people ask what's in it, then immediately want another slice.
  • Homemade dough tastes buttery and flaky in a way store-bought can never quite match, and it's easier than you think.
  • This pie proves that the best desserts aren't complicated, just made with intention and a little aromatic adventure.
02 -
  • The dough needs cold butter and minimal water to get flaky layers—I learned this the hard way by overworking the dough and ending up with something closer to biscuit than pastry.
  • Don't skip the cooling time no matter how impatient you are, because slicing a warm pie is a lesson in humility and disappointment, but waiting rewards you with clean, beautiful slices.
03 -
  • Keep all your ingredients cold and work quickly with the dough—warm hands and a warm kitchen are the enemies of flakiness, so chill your bowl and even your flour if your kitchen is hot.
  • Taste a raw apple slice before you decide if you need more sugar in the filling—some apples are naturally sweeter than others, and adjusting based on what you actually have is smarter than following the recipe blindly.
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