Cardamom Apple Pie ~ After having my second child, I have to admit I was scared. Ok, really, I was terrified. How would I manage? How would they get along? How could I possibly be responsible for not one but now two little beings? Leave it to mom to set my mind at ease –– she’s one of those people that just knows what to do and I am so thankful to have her in my life (I know, I owe you a phone call). Grandmas take note: when visiting a new mom don’t ask to help just do what needs to be done so that the new momma can focus on things that she needs or wants to do such as take a shower (what a concept, right?). But as a new mom, we have all been there, so focused on the little one we forget to grab lunch or that much needed nap. My mom made sure we were stocked-up and well-fed while she was visiting –– from soups and sandwiches, to meatloafs and a simple apple pie. What is it about the simplicity of a homemade apple pie that can bring so much peace and happiness to the crazy world of parenthood? With apples just coming into season (YAY!), I took the liberty to make this Cardamom Apple Pie. I don’t about you but I love my warm apple pie served with a scoop of vanilla ice cream –– the icy cool with the sweet flaky pie is a little bit of heaven in my mind –– and Amy’s Mexican Vanilla was the perfect accompaniment. Apple pie is so simple, trust me you want to make it from scratch –– forget those cans of apple corn syrup mix –– but if you are short on time use a pre-made crust if you must but please don’t skimp on what’s on the inside. This apple-y goodness is what these dreams of fall are made of.
Begin with simple ingredients and a touch of carda(mom).
Filling the pie.
Fresh out of the oven ~ the house sure smells good.
Preheat oven to 425. Line the bottom of a 9" pie pan with one pie crust rolled out evenly.
In a large bowl combine, apples, brown sugar, flour, cinnamon, lemon juice, and cardamom. Mix until well combined then pour out evenly into prepared pie crust. Top apple mixture with remaining pie crust and close shut by pinching the edges together all the way around or use a fork to work the two doughs together. Poke a few holes in the top of the crust and sprinkle with granulated sugar. Wrap the outer edges with tinfoil and bake for 20 minutes. After 20 minutes remove foil and continue to cook until pie is golden in color and the apples are cooked through.
Remove from the oven and let sit for 10-15 minutes before serving. Serve alongside a scoop of your favorite vanilla ice cream.
In a large bowl add the flour and salt and mix well together. In medium bowl, add milk and oil and combine together. Slowly add the milk mixture into the flour mixture while mixing at a low speed. The mixture will be slightly sticky, form 2 dough balls. One can be used for the top of pie and one for the bottom or if the recipe only needs one pie crust simply place the remaining dough ball into a bag and refrigerate until needed for up to 2 weeks. Roll each dough ball out between wax paper, once thin enough add to pie pan and continue with pie recipe.