Autumn is in the air, and what better way to celebrate the season than with a warm slice of homemade ginger apple pie? This recipe isn't just delicious; it's surprisingly easy to make, perfect for beginner bakers and seasoned pie-makers alike. Forget those store-bought pies – this homemade version offers a burst of comforting flavors and a satisfyingly flaky crust. Get ready to impress your family and friends with this quick dinner idea or delightful dessert.
Ingredients:
For the Crust:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, chilled and cubed
- ½ cup ice water
For the Filling:
- 6 medium apples (Granny Smith, Honeycrisp, or a mix), peeled, cored, and sliced
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tbsp all-purpose flour
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tbsp lemon juice
- 1 tbsp butter, cut into small pieces
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Work quickly to prevent the butter from melting.
- Add water: Gradually add ice water, a tablespoon at a time, mixing lightly until the dough just comes together. Don't overmix.
- Chill: Form the dough into two discs, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes. This allows the gluten to relax, resulting in a flakier crust.
Assembling the Pie:
- Preheat oven: Preheat your oven to 375°F (190°C).
- Prepare the filling: In a large bowl, combine the sliced apples, granulated sugar, brown sugar, flour, cinnamon, ginger, nutmeg, cloves, and lemon juice. Toss gently to coat.
- Roll out the dough: On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Carefully transfer it to a 9-inch pie plate.
- Add the filling: Pour the apple filling into the pie crust. Dot the top with small pieces of butter.
- Top crust: Roll out the second disc of dough and either place it over the filling or cut it into strips for a lattice top. Crimp the edges to seal. Cut slits in the top crust to allow steam to escape.
- Bake: Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Cool: Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set.
Tips for the Best Ginger Apple Pie:
- Use cold ingredients: Cold butter and ice water are key to a flaky crust.
- Don't overmix the dough: Overmixing develops the gluten, resulting in a tough crust.
- Blind bake (optional): For a crispier bottom crust, pre-bake the crust for 15 minutes before adding the filling. Weigh it down with pie weights or dried beans during pre-baking.
- Adjust spices: Feel free to adjust the amount of ginger or other spices to your liking.
Variations:
- Add nuts: Toasted pecans or walnuts would add a delicious crunch.
- Use different apples: Experiment with different apple varieties for varying sweetness and tartness.
- Make it a crumble: Instead of a top crust, use a crumble topping made from flour, oats, brown sugar, and butter.
Nutritional Information (per slice, approximate):
- Calories: Approximately 400-450
- Fat: Approximately 20-25g
- Sugar: Approximately 30-35g
This easy recipe for a delicious ginger apple pie is perfect for any occasion. It's a comforting, healthy meal alternative, a wonderful dessert, or a great addition to any autumn gathering. Enjoy the warm spices and the sweet taste of fall with every bite!