• Coat a shallow 9-inch pie pan with some of the melted butter; reserve the rest.

  • Core but do not peel apples and slice them thinly, top to bottom.

  • In a shallow skillet, bring juice to a simmer. Add apple slices, working in batches and turning once, and simmer just until they begin to soften, about 10 min. Remove to a baking sheet. Simmer juice until reduced to 1/4 cup and add reserved butter. Keep warm.

  • Heat oven to 400°.

  • Combine sugar, cinnamon and cardamom and place on a large plate. With a sharp knife, cut pie crust into 1-inch-wide strips. Coat 1 rounded strip with spiced sugar and press it onto side of pan. Press overlapping apple slices along face of dough strip, rounded side up. (Click here for how-to photos.)

  • Continue with more dough strips and more apple, working your way around in a spiral until you've used all apple and dough and you have one large flower filling pan. Brush apples with juice-butter mixture and bake on a lower oven rack for 10 min. Reduce temp to 350° and bake 30 min, until apples are curled and beginning to crisp. Recipe courtesy of Victoria Granof.

Nutrition Facts

185 calories; 8 g total fat; 4 g saturated fat; 234 mg sodium. 29 g carbohydrates; 2 g fiber; 17 g sugar; 1 g protein;