Deep Dish Custard + Cardamom Apple Pie
Serves: One 9" Pie
  • 2½ cups White Whole Wheat Flour or all-purpose Flour
  • 3 tablespoons fine Cane Sugar
  • ¼ teaspoon Sea Salt
  • ¼ cup Shortening
  • 12 tablespoons (1½ sticks) Butter, cold and cut into small cubes
  • ¼ cup + Ice Water
  • 1 Egg, beaten
  • 2 pounds Granny Smith Apples, peeled and sliced ¼" thin
  • 1½ tablespoons Tapioca Starch
  • 4 tablespoons Butter
  • ½ cup + 2 tablespoons Turbinado or Raw Cane Sugar
  • ¼ cup Turbinado or Raw Cane Sugar
  • 3 Eggs
  • ½ teaspoon Ground Cardamom
  • ¼ teaspoon Ground Cloves
  • ⅛ teaspoon Ground Nutmeg
  • 1 teaspoon Vanilla
  • ¾ cup Sour Cream
  2. Preheat the oven to 375 degrees.
  3. Place the flour, sugar, and salt in the bowl of a food processor fitted with an 's' blade. Pulse the mixture a few times until blended together.
  4. Add the shortening to the food processor and pulse once. Add the cubes of butter, one at a time, pulsing a few times after the addition of each cube.
  5. With the processor running, drizzle in the ice water until the mixture starts to form into large clumps. Do not add too much water. Dough should not be sticky or wet, but should come together to form a nice dough.
  6. Divide the dough in half, wrap up one half and set aside.
  7. Roll the other half of dough into a ball and place in between two sheets of parchment paper. Roll to a circle that is 1½-2 inches larger in circumference than your pie dish.
  8. Place the sheet of dough over the top of your pie dish and remove parchment paper. Press the dough in to fit the bottom and sides of the dish. There should be a little bit of dough left hanging over the edges. Trim dough around the edge of the pie.
  9. Roll the other half of the dough into a circle as large as your pie dish in between two sheets of parchment paper.
  10. Place both of the crusts in the fridge and make the pie filling.
  12. Place the apple slices, tapioca starch, butter, and sugar in a large saucepan and toss with a spoon to distribute the starch and sugar among the apples. Heat pan on medium/high heat, stirring every 20-30 seconds, until apples soften and are coated in a thick syrup. Remove from heat, pour apples into a mixing bowl, and let cool for 10 minutes (make the custard while apples cool).
  13. FOR THE CUSTARD: In a mixing bowl, whisk together the sugar, eggs, spices, vanilla, and sour cream until smooth. Pour over the apple mixture and mix to combine.
  14. Spoon the mixture into the crust covered pie dish.
  15. Cover the pie with the other circle of pie dough, pressing the edges of the dough lightly down into the bottom crust dough around the rim of the dish,.
  16. Trip any crust that is hanging over the edge of the dish. Crimp or seal the edges of the crust as desired.
  17. Using a sharp knife, cut 4-6 small slices in a circle around the top center of the pie to vent.
  18. Cover the top of the pie loosely with tin foil to prevent excess browning.
  19. Bake pie on the bottom rack of the preheated oven for 45 minutes. Remove the tin foil, brush the top of the crust with the beaten egg, and bake for an additional 10-15 minutes, or until the crust is golden brown.
  20. Let cool for at least 30 minutes.
  21. Serve warm with vanilla ice cream!
Recipe by The Kitchen McCabe at