Recipe: Cardamom & Ginger apple pie with a butter Grand Marnier crust

Cardamom and ginger Apple pie with a butter Grand Marnier crust.Mmm… pie. I tried a cardomom pie recipe the other day and the cardamom just overwhelmed the apples, but I liked the idea of it. So… here’s my tweak to add a little wintery spice to an apple pie.

Makes 2 crusts

  • 12 ounces bleached all-purpose flour (2.5 cups)
    1 teaspoon salt

    2 teaspoon sugar
    1 cup butter, frozen and then grated
    1/2 cup cold plain whole yogurt
    2 tablespoon Grand Marnier (more as needed)

Keep everything cold. I make the crust next to the refrigerator and anything I’m not actively using goes into the freezer to stay cold.

Mix dry ingredients together. Grate butter with a coarse grater and toss with fork. 

Mix wet ingredients and then drizzle over dry, stirring gently until blended. Add more water or Grand Marnier to get desired consistency.

Filling

  • 4-6 crisp apples
  • 1 tablespoon honey
  • 1/4 teaspoon cardomom
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • dash nutmeg
  • 3 tablespoons flour
  • 1 tablespoons lemon juice

Toss all the ingredients in a bowl. Taste and add more lemon juice or honey depending on the type of apples and if you want it tarter or sweeter. Add to crust. Make lattice for top. Bake at 375 for 45 minutes. Let stand to cool before cutting.

Variants:

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3 thoughts on “Recipe: Cardamom & Ginger apple pie with a butter Grand Marnier crust”

  1. It’s exciting to catch up with what you’ve been doing now that I can plunk it down at just over 26 grand on my first try. To follow your process is inspiring and cheering! Thanks for doing this, Mary.

  2. Lacking any nearby grandmothers, who leave pies on windowsills, I’m copying this down to try at home. I’ve never had cardamom to my knowledge, so have to try the pie.

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