Cardamom Apple Pie

Thanksgiving is in just a few weeks, and if you're looking for a way to spice up your apple pie this year then you are in the right place! While apple pie is a staple for Thanksgiving, I think baking a new and improved classic will make everyone happy.

I teamed up with my friends at USA Pan for this Cardamom Apple Pie. They sent me their 9-inch Pie Pan to create something for Thanksgiving, and I thought this spiced up version of apple pie would be just perfect. Now, if you know me well then you know I prefer cookies over any other dessert pretty much all of the time. But, even I was guilty of eating this pie for breakfast the day after I baked it! It's so good!

I added cardamom to the crust, as well as the filling along with some cloves to compliment the flavor of the cinnamon. I also used only cane sugar, instead of adding brown sugar. Our traditional apple pie at the bakery is made with both cane sugar and brown sugar, but I wanted this to be a lighter version of apple pie and that was the right call! It's so light and slightly spicy, it's delicious on it's own or you could also serve it with vanilla bean ice cream.

This Thanksgiving, bake your family something familiar but new with my Cardamom Apple Pie! Make sure to pick up a USA Pan 9-inch Pie Pan as this is an amazing pie pan to have and use for the holidays. Because this pan has tiny ridges on the bottom, it really allows your pie slices to come out oh so clean. Pies literally do not stick to the bottom of this pan, unlike some ceramic pie dishes I've used in the past. And if you want to bake a test run before Thanksgiving, then join me for baking class as I walk you through this pie step by step! Sign up here.

Cardamom Apple Pie

Makes 9-inch pie


226 grams (1 2/3 cups plus 2 tablespoons) organic all purpose flour

1 teaspoon organic cane sugar

1/2 teaspoon organic cardamom

1 1/2 sticks (170 grams) organic salted butter, cold

1/4 cup plus 3 tablespoons cold water

Extra flour for rolling


2 organic large Gala apples

170 grams (3/4 cup) organic cane sugar

3 tablespoons organic all purpose flour

1 teaspoon organic cornstarch

1 teaspoon organic cinnamon

1/2 teaspoon organic cardamom

1/8 teaspoons organic cloves


1 organic egg

1 tablespoon water


To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the flour, cane sugar, and cardamom. Turn the mixer on low for two to three rotations to combine the dry ingredients.

Remove the butter from the fridge and chop into small cubes. The smaller the cubes, the flakier the crust. Cut the stick of butter into four and then chop into small cubes from there. Add the cold, cubed butter to the flour mixture. Measure out the cold water and have it ready.

Turn the mixer on low and slowly start to incorporate the ingredients. Gradually turn the mixer to medium speed. Once the butter mixture looks like wet sand, immediately add in all the water. As soon as the dough comes together, stop the mixer. Do not over mix.

Divide the dough into two portions, one should be almost double the size of the other. I prefer to weigh them, the large one should weigh 312 grams and the small should weigh 170 grams. Form them both into disks and wrap separately in plastic wrap. Allow to cool in the fridge for at least 6 hours or overnight.

Preheat the oven to 350°F.

To make the filling: In a medium bowl, add the cane sugar, flour, cornstarch, cinnamon, cardamom, and cloves and mix together.

Slice the apples into thin slices, leaving their skins on. Add the apples to the sugar mixture and toss to coat them completely. Set aside.

To make the topping: Whisk the egg, add 1 tablespoon of the egg into a separate bowl and mix with 1 tablespoon of water to create an egg wash. (Store the remaining egg in an airtight container in the fridge, eat it for breakfast!)

Grease the pie pan well with butter. Remove the pie dough from the fridge. Remove the plastic wrap and place on a floured surface. First, roll out the large disk to 1/4-inch thick, it should be about 11-inches in diameter. Place the pie dough into the pie pan, and press lightly to form against the pan. It should be large enough that the dough folds right over the top. Roll out the smaller disk to 1/4-inch thick, it should be about 9-inches in diameter. Set aside.

Add the filling into the pie pan and spread evenly.

I like to use a pizza cutter for this next step, but a sharp knife will work as well. Cut the rolled out dough into 1-inch wide strips. Place the strips on top of the apples going horizontal leaving 1-inch between strips. Use the smaller strips towards the sides of the pie and use the longer strips for the middle. Next, add the remaining dough strips going vertical, alternating each strip over and under the horizontal ones.

Once the lattice top is complete, crimp and fold over the edges of the dough to seal the top and bottom together. Flute the edges. Using a pastry brush, brush the dough with the egg wash.

Bake for 1 hour and 15 minutes, or until golden brown.

Store at room temperature for up to 3 days.

High Altitude – Bake at 350°F for 1 hour, or until golden brown.

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