Cutco® sent me a terrific goody basket of their products for participating in the “Cutco Fall Harvest” food blogger event, which I used to make this unbelievable honey cardamom chunky apple pie. It will leave your house smelling sinfully good!
IT’S APPLE PIE SEASON!!!
We had dinner plans with friends the other night, and I was instructed to bring dessert.
Specifically, a dairy- and nut-free dessert.
With fall in the air, leaves starting to turn and nights becoming crisp, I couldn’t help but turn to my autumn favorite: apple pie.
Wanting to make this apple pie a little different than the rest, I scoured the pantry for an ingredient that I’ve never used in my apple desserts.
Something to give a little je ne sais quoi. More about that in a little bit.
It was Friday afternoon and I was heading home from work, with plans to stop and grab apples for the pie on my way.
Running late and with poor timing, I wasn’t able to snag any from the farmers’ market, and we don’t grow apples on our little homestead.
(Actually, I think we have an apple tree or two, but nothing that’s producing reasonable fruit … yet. Give my mom some time; she’s a very determined farmer.)
So, anyway, I stopped by the grocery store, where they sell both organic apples and local farm apples.
I mulled over the choice for a few minutes…
“Do I forgo the organic bag of non-local apples in order to support the local farms?”
In this case, yes. I went with local.
But then when I got home I noticed they had a waxy look to them.
This isn’t always a problem if the wax is made from beeswax, but I’m not sure if these were organic or not.
In general you want to buy wax-less apples if you can, or organic apples where you know it’s a safe coating—it’s simply healthier. You can read more about wax coatings here.
Back to the more important story related to the apples: PIE.
Bye-bye waxy apple peels!
I spent a few minutes with my new peeler and eight apples, quickly zipping though, leaving a pile of curly apple peels in my wake.
Four green and four red apples; a little tart, a little sweet. Always a perfect apple pie combo in my book.
Instead of slicing the apples for this pie in traditional length-wise pieces, I decided a chunkier chop was in order for this one.
My super sharp Cutco chef’s knife made it easy to dice my way to a perfect pile of chunky apple goodness!
And then the secret ingredient, something new and different to change it up a bit: HONEY.
Yes, my friends. It seems like a simple and obvious addition, but in all my years of making apple recipes, I’ve never added honey to the mix.
And along with the honey when some of my other favorite tastes: cinnamon, cardamom and just a dash of nutmeg.
Then I mixed it up with a splash of apple juice (cider would be better, and fresh squeezed lemon juice would’ve given a little zing), which made for a syrupy, extremely fragrant coating on each apple chunk.
Are you drooling yet?
I dumped the apple mixture into a prepared pie crust in a pie pan (nope, I didn’t make mine from scratch—this was store-bought, in the fridge section), and then dotted the top with butter.
It was only after I baked the pie that I realized adding butter to the mixture wouldn’t help my lactose intolerant friend, but luckily she said that addition wouldn’t create too much digestive chaos.
Shew. A good dairy substitute for next time might be coconut oil!
But in our house we’re all about the butter. Love us some butter over here.
I added an oatmeal crumble topping before folding the edges of the pie crust in and over the edges, kind of resembling a galette.
Except it’s not a galette since it’s being baked in a pie pan. But, whatever.
I brushed the edges with a little egg white and water mix, then popped it into the oven for about an hour.
The edges of the pie were golden brown and the apples were bubbly.
The cinnamon, honey, cardamom scents permeated the house, which is always the indication of a fabulous apple pie concoction!
Honey cardamom chunky apple pie recipe, for the win!
For the filling:
- 4 green apples, peeled and cut into large chunks
- 4 red apples, peeled and cut into large chunks
- 2 pie crust rounds
- 2 tablespoons ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon ground cardamom
- 1/4 teaspoon salt
- 2 tablespoons honey, preferably local
- 1/2 cup sugar
- 1 tablespoon unbleached all-purpose flour
- 2 tablespoons apple juice or cider
- 2 tablespoons salted butter, diced
- 1 egg white
- 1 tablespoon water
For the topping:
- 6 tablespoons salted butter, diced
- 1/4 cup unbleached all-purpose flour
- 1/2 cup quick-cook oats
- 1/8 cup sugar
For the filling:
- Preheat the oven to 375°F.
- In a large mixing bowl, toss together the apples, honey, cinnamon, cardamom, nutmeg, salt, 1/2 cup sugar, flour and apple juice. Make sure each apple is well coated. Set the bowl aside.
- Lay the pie crusts into a 9" deep dish pie plate, taking care to press it gently into the edges of the plate (using the bottom of a cup might help). Pour the apple filling into the pie crust and smooth it across evenly, then dot the top with 2 tablespoons of diced butter.
For the topping:
- Add the remaining butter, 1/4 cup flour, 1/2 cup oats and 1/8 sugar to a food processor and pulse it until the mixture turns into coarse crumbles. Spread it on top of the apples.
To bake the pie:
- Fold the pie crust edges in and over the sides of the pie. Mix the water and egg white and use a pastry or basting brush to apply it on the outside of the folded pie crust edges.
- Bake the pie for about an hour, or until the edges are golden and the insides are bubbling through the oat topping.
Let the pie cool on a rack for 15-20 minutes before serving.
I use store bought pie dough from the refrigerator section of the grocery store, but you can certainly make yours from scratch (I, admittedly, am horrible at homemade pie dough.)
You can also make this pie in advance, and then warm it in a 200°F oven for 30 minutes before you're ready to eat. Goes fabulously with vanilla ice cream!