Cardamom Apple PIE WITH Hazelnuts

Let's Cook

1. Step 1.

   Make the pie crust as directed. Separate the dough into two roughly equal portions. Working with a floured rolling pin on a lightly floured board, roll each portion into a 12-inch round. Line a baking sheet with parchment paper. Lightly flour each round, stack them on the prepared sheet, and refrigerate for 1 hour (or up to 24 hours).

2. Step 2.

   While the dough chills, make the filling: In a large bowl, toss together the peeled, cored, and wedged apples, ½ cup granulated sugar, ½ cup packed dark brown sugar, 2 tablespoons all-purpose flour, 1½ teaspoons ground cardamom, ½ teaspoon ground cinnamon, and ½ teaspoon fine sea salt until well blended. Fold in 1 cup roughly chopped roasted, skinned hazelnuts and set aside.

3. Step 3.

   Remove the dough from the fridge. Fit one round into the bottom of a 9-inch deep-dish pie pan, allowing the excess dough to hang over the sides. If the dough is too firm, let it sit at room temperature for 5 to 10 minutes until pliable. Dump the apple mixture into the crust, shaking the pan to settle the apples.

4. Step 4.

   Transfer the second dough round to a large cutting board and, using a large sharp knife, cut it into 10 roughly 1-inch-wide strips. Brush the interior edge of the fitted bottom crust and the strips lightly with the egg mixture (1 large egg beaten with 1 tablespoon water).

5. Step 5.

   Transfer the strips to the top of the pie, egg side up, placing the longest strips across the center and shorter strips toward the edges. Arrange 5 strips in one direction, then layer the remaining 5 strips perpendicular to form a lattice, or simply place them in the opposite direction. Gently press the strips into the bottom crust where they meet.

6. Step 6.

   Using scissors or a small sharp knife, trim the crust to about ½ inch beyond the edge of the pan. Fold the bottom crust over the strips all around the pie, then crimp the edges with your fingers or a fork to seal. Brush the edges with the reserved egg wash, then transfer the pie to a clean parchment-lined baking sheet and refrigerate for another 30 minutes (or up to 4 hours). Reserve the remaining egg wash.

7. Step 7.

   When ready to bake, preheat the oven to 375°F. Brush the pie all over with another thin layer of egg wash. Bake for 75 to 90 minutes (longer if the pie has been chilling for a while), until the crust is well browned and the filling bubbles slowly in the center. Let the pie cool on a wire rack for at least 1 hour (or overnight) before serving.