Recipe and photo courtesy of Kasyndra O’Kane

Holiday Spiced Apple Pie

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• 310 mL (1¼ cups) sugar
• 60 mL (¼ cup) cornstarch
• 15 mL (1 Tbsp) orange zest
• 15 mL (1 Tbsp) ginger, freshly grated
• 7 mL (½ Tbsp) ground cardamom
• 1 mL (¼ tsp) ground cinnamon
• 1 mL (¼ tsp) ground cloves
• 1 mL (¼ tsp) ground nutmeg
• 0.5 mL (⅛ tsp) salt
• 908 g (2 lbs) baking apples or pears, peeled and sliced
• 30 mL (2 Tbsp) orange juice
• 2 (23-cm/9-inch) unbaked pie crusts
• 1 egg
• 15 mL (1 Tbsp) water

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Preheat oven to 220 C (425 F). In a large bowl, combine sugar, cornstarch, orange zest, ginger, spices and salt. Rub sugar mixture vigorously between hands to release the oils. Add apples and orange juice and toss to coat. Line a pie dish with one pie crust. Add the apple mixture, cover with the remaining pie crust, roll up edges to seal and crimp edges together. Beat the egg and water to create an egg wash. Brush the egg wash over the pie crust. Decorate with crust trimmings, then cut vents into the crust. Place pie on a baking sheet. Bake for 20 minutes, then cover edges with foil. Reduce heat to 180 C (350 F) and bake for another 30 to 40 minutes, or until the crust is a deep golden brown and the juices are bubbling. Transfer to a wire rack and allow to rest for 4 hours before slicing. Makes 6 to 8 servings.

Tip: Use cookie cutters to create topping designs out of extra pie crust.