Candied Ginger Apple Pie
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
55
Spice
36
Sweetness
43
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cup
Sugar3 tsp
Salt2 tbsps
Cornstarch1 tsp
Ground Cinnamon1 tbsp
Lemon Juice (fresh)1 pinch
Kosher Salt1 large
EggDirections:
1
For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine
2
Add the butter and pulse a few times until the mixture resembles fine gravel
3
Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball
4
Remove from the food processor, divide in two and form each piece into a disk
5
Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use
6
For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt
7
Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator
8
If necessary, leave to soften for 10 minutes or so
9
On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick
10
Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets
11
Trim the dough overhang to 1/2 inch
12
On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick
13
Transfer the apple filling to the dough-lined dish
14
On top of the filling, add the second crust, allowing each to overhang by 1/2 inch
15
Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal
16
Cut six slits into the top crust
17
Beat the egg with 1 to 2 tablespoons of water
18
Using a pastry brush, lightly paint the crust with the egg
19
Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly
20
Bake 15 minutes
21
Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour
22
(Remove the foil collar for the last 10 to 15 minutes
23
) Transfer the pie to a rack and cool completely
24
Serve with a scoop of vanilla ice cream