Spiced apple pie
Spiced apple pie could be just the lacto ovo vegetarian recipe you've been looking for. This dessert has 399 calories, 7g of protein, and 6g of fat per serving. This recipe serves 6. For $1.76 per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours. If you have apple, shortcrust pastry, pinch of ground, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. 58 people have made this recipe and would make it again. It is brought to you by BBC Good Food. With a spoonacular score of 65%, this dish is solid. Apple Pie Spiced Pecans, Spiced Apple and Pear Pie, and Spiced Apple Pie Chips are very similar to this recipe.
Servings: 6
Preparation duration: 40 minutes
Cooking duration: 80 minutes
Ingredients:
1½ kg apple (Braeburns or Granny Smiths are ideal)
tablespoon lemon juice
25g golden caster sugar, plus extra for sprinkling
500g pack shortcrust pastry
2 tbsp milk
2 cardamom pods or pinch of ground
Equipment:
oven
mortar and pestle
rolling pin
pie form
knife
aluminum foil
Cooking instruction summary:
Heat oven to 220C/fan 200C/gas 7. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isnt too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar. Mix into the apples with the flour and sugar, then toss to get everything coated. Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a 1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish. Roll out the smaller piece of pastry a little larger than the top of the pie. Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge. Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp. Serve warm or cold with whipped cream, ice cream or custard.
Step by step:
1. Heat oven to 220C/fan 200C/gas
2. Peel, core and quarter the apples, then cut into 1cm slices. Toss together with the lemon juice, then dab dry with kitchen paper so that the pie isnt too watery. If you are using whole cardamom pods, split open the shell, remove the seed from inside and grind using a pestle and mortar.
3. Mix into the apples with the flour and sugar, then toss to get everything coated.
4. Cut away a third of the pastry to divide into two pieces. Dust a little flour over a work surface, then roll out the larger piece to roughly 28cm wide and as thick as a 1 coin. Lift the pastry up (try loosely wrapping around a rolling pin) and spread over the bottom of a 22cm pie dish.
5. Roll out the smaller piece of pastry a little larger than the top of the pie.
6. Pile up the apples inside and paint around the rim of the pie with milk. Lift the smaller circle of pastry on top. Press down to seal the pie, then trim around the edge of the pie with a sharp knife and discard the excess pastry. Use your fingers to indent around the pie and form a crimped edge.
7. Make a few slits in the pastry so that steam can escape, then brush all over with milk and sprinkle with extra sugar.
8. Bake for 20 mins, then reduce oven to 190C/fan 170C/gas 5 and cook for 50 mins-1hr until the pastry is golden and crisp. If it starts to darken too much, cover with tin foil, but make sure you cook it uncovered for the final 10 mins so that the pastry can crisp.
9. Serve warm or cold with whipped cream, ice cream or custard.
Nutrition Information:
covered percent of daily need
