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:

Quickview
398k Calories
6g Protein
5g Total Fat
82g Carbs
12% Health Score
Limit These
Calories
398k
20%

Fat
5g
9%

  Saturated Fat
1g
9%

Carbohydrates
82g
28%

  Sugar
30g
34%

Cholesterol
0.5mg
0%

Sodium
408mg
18%

Get Enough Of These
Protein
6g
13%

Vitamin B1
0.5mg
33%

Fiber
7g
30%

Selenium
19µg
28%

Manganese
0.49mg
24%

Vitamin B2
0.36mg
21%

Folate
81µg
20%

Vitamin B3
3mg
18%

Iron
3mg
17%

Vitamin C
12mg
15%

Potassium
343mg
10%

Phosphorus
94mg
9%

Copper
0.16mg
8%

Vitamin K
7µg
7%

Vitamin B6
0.13mg
7%

Magnesium
26mg
7%

Vitamin B5
0.43mg
4%

Zinc
0.53mg
4%

Vitamin E
0.52mg
3%

Calcium
33mg
3%

Vitamin A
143IU
3%

covered percent of daily need
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Food Trivia

'SPAM' is short for spiced ham.

Food Joke

Amathophobia: The fear of dust. Anananany: The inability to stop spelling 'banana' once you've started. Anatidaephobia: The fear that wherever you are, a duck is watching! Androphobia: The fear of men. Angoraphobia: The fear of soft sweaters and rabbits. Anthropophobia: The fear of human beings. Archibutyrophobia: The fear of peanut butter sticking to the roof of your mouth. Eonaphobics: The fear of transvestites. Friendorphobia: The fear of being asked "Who goes there?" Friggaphobics: People who fear Fridays. Genuphobia: The fear of knees. Graphophobia: The fear of writing. Heortophobia: The fear of holidays. Iophobia: The fear of rust. Katagelophobia: The fear of ridicule. Lyssophobia: The fear of insanity. Peniaphobia: The fear of poverty. Phobaphobia: The fear of fear itself. Phobia: What you have left over after you drink two out of a 6-pack. Phronemophobia: The fear of thinking. Pognophobia: The fear of beards. Quadriphobia: The fear of 4-way stops and not knowing who goes next.

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