Apple Pie with Cloves

Clove Apple Pie

“Apple pie with cloves, apple pie with cloves, NO cinnamon.” I’ve heard this phrase a million times over the last year. “I’ll make it for your birthday” I said. And that I did.

I’m not going to lie I was skeptical of an apple pie with no cinnamon, it just didn’t sound right? Well I am happy to say I was pleasantly surprised. The pie was fabulous, the apples were cooked to perfection not crunchy but not soggy. And the crust was spectacular. I really enjoyed the flavor the Clove spice brought through. The pie was sweet but not overly sweet. We enjoyed it with Birds Custard.

I hardly ever use the cloves but I want to play with the spice now!

{Let’s begin with the pie crust}

Place all-purpose flour, salt and chunks of cold butter into a large bowl. Use a pastry blender or two knives or your fingers to rub this mixture together.

applepieclove (1 of 1)-3

Keep mixing the ingredients until you get a texture like bread crumbs. The butter will no longer be in chunks but evenly distributed amongst the flour mixture.  applepieclove (1 of 1)-6

Once you have reached the bread crumb point add cold water and use a knife with a rounded point to mix the water in. The dough will begin to clump together and soon you will be able to form it into a large ball/disc. Wrap in parchment paper and chill for at least 30 minutes. If you chill longer like over night then just make sure you let the dough sit before you use it so it will be workable.

applepieclove (1 of 1)-5

Roll the dough out. I used about 2/3rds for the bottom of the pie and saved the rest for the top of the pie. Make sure you roll the dough out to about an 1/8 of an inch.

applepieclove (1 of 1)-7

Cut your apples up and layer half  of them in the bottom of the pie.

Clove Apple Pie

In a small bowl mix together the sugar, cloves, nutmeg, lemon juice and lemon rind. Sprinkle half of mixture over apples.
Clove Apple Pie

Layer the rest of the apples followed by the rest of the sugar mixture.

Clove Apple Pie

Cut up some butter into cubes and place on top of apples.

Clove Apple Pie

Roll out the rest of the pie dough for the top. Pinch the bottom crust and top crust together and seal together  I used the pinch and pressing in method for the edges. I also cut out some dough for the pie to breathe while cooking. And since it was for Rusty’s birthday I decided to write her name out in dough.
Clove Apple Pie

Cook for 45-55 minutes. Until golden brown and the apples are bubbling.  Clove Apple Pie


5.0 from 1 reviews
Apple Pie with Cloves
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 14 oz all-purpose flour
  • 1 tsp salt
  • 1¾ stick unsalted butter, cold
  • 14 tsp cold water
  • 6 oz granulated sugar
  • 2 tbsp ap-flour
  • ½ tsp ground cloves
  • ¼ tsp ground nutmeg
  • 1 tsp grated lemon rind
  • 2 tsp lemon juice
  • 2 lb apples ( I used granny smith)
  • 3 tbsp unsalted butter, small cubes
  • 1 egg
  • Splash of milk
  • 1 tsp sugar
  1. Sift flour and salt together. Add cubed cold butter. Use a pastry blender, your hands or two knives to cut the butter into the flour. This will take some time.
  2. Once the mixture resembles crumbs add your COLD water. I add it in a little bit at a time. Mix with a round edge knife until the mixture begins to clump together then form into a ball. Wrap lightly in parchment paper and set in fridge for at least 30 minutes.
  3. Cut ⅔ of the dough off the ball and roll out on floured surface. Use a floured rolling-pin and roll the dough evenly to about an ⅛ of an inch. Place in pie dish.
  4. Preheat oven to 425F
  5. Peel and cut your apples to medium-sized slices. Keep some lemon juice on top of the apples to prevent them from turning brown.
  6. In a medium-sized bowl combine sugar, flour, cloves, nutmeg, lemon rind and lemon juice. Set aside.
  7. Place half of your apples inside the pie and sprinkle half of the sugar mixture on top. Place remaining apples on top and the rest of the sugar mixture.
  8. Roll out remaining ⅓ of dough for the top of the pie. Make sure to cut some sort of design or just a whole in the dough so the pie has room to breath.
  9. Seal the top and bottom pie crust with whatever design you like.
  10. In a cup mix together an egg, splash or two of milk and a tablespoon of sugar. Using a pastry brush cover the pie crust with it.
  11. Bake for 45-55 minutes

Recipe adapted from my mothers old Good House Keeping Cookbook


Related Posts Plugin for WordPress, Blogger...

You may also like


  1. OK, well the first comment I saw was from Sally, at Sally’s Baking Addiction, and that’s certification enough for me…
    I have been looking for a recipe for apple pie with cloves since the 1970’s after I broke up with my then fiance’… her mother was a War Bride from England, and made the most spectacular apple pie, with cloves… and no way was her daughter going to give it to moi….
    Going to save this and give it a try this month…

    1. Thanks Schnee, this pie is great. I am actually making it on the 17th for an English friends birthday. She LOVES this and I won’t lie so do I. You must make some Birds Custard to go with the pie, it’s absolutely gorgeous!

      1. Hi Elizabeth, of course Birds Custard 😉 my family came to Canada in ’53, and while some things went by the wayside, Custard and Pie was not one of them;
        had my 66th BD on the 4th, so wish I had had this recipe then 😉 will be going out today to pick up the apples and make up for lost time LOL


  2. My mum always made her apple pie with cloves,she died17 years ago and I still miss her and her apple pies. I don’t like apple pie with cinnamon and would rather not ever eat apple pie at all.So,I was delighted when I found your recipe.I will be making it in the next day or so.One thing,I couldn’t find the temperature to bake it,only how long. Thanks Carol

    1. Hi Carol, I am so sorry for the delay. The temperature is 425F I will update the recipe. I hope you do give it a go, we love this one in my family. Your mum had fabulous taste in pies 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

CommentLuv badge