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The desserts I enjoy most are usually fruit pies like this apple ginger pie. When I eat them, it reminds me of my mom, who would let me help her bake in the kitchen. That’s why I’m sharing this recipe here and now, so close to Mother’s Day.
I was very young, but I still remember standing in the kitchen next to my mom helping her mix things. She would let me stick my finger into the butter cream and sugar when we were making cookies. And when making pies, she would let me fill them with fruit. I remember those moments with great fondness and much love. (Happy Mother’s Day, Mama!)
I’ll never forget my first apple pie! It was warm and sweet. Really delicious!
But I also remember the first time I tried an apple pie with just a touch more acid and a little less sugar. And I loved it! So I’ve put on my apron, grabbed some apples, and started to experiment to find the best recipe for a perfectly balanced, sweet and tart, apple pie. After various tests, changes in quantities, and experiments with different ingredients, I’ve found a winner.
The secret to the balance of this apple ginger pie, I think, is reducing the sugar, increasing the lemon juice, and, of course, adding the new ingredient, fresh ginger. If you aren’t familiar with fresh ginger, it looks like a beige root (it’s a rhizome) with a pale yellow interior. I zest it, after peeling it, to extract its pungent, fragrant goodness. Look for it in the produce department. If you can’t find fresh ginger, you can use 1/2 teaspoon of powdered ginger. But fresh ginger, in this case, is best.
I usually use a store bought crust. Not the pre-cooked kind, but the raw kind you cook right with the pie that you can find in a tube in the supermarket’s refrigerated section. It saves me a lot of time and there are some excellent ones. Obviously, you can make your own if you prefer, which is lovely, too.
Please try this simple apple ginger pie! You won’t regret it!
Apple Ginger Pie
Prep Time: 10 minutes
Beginning to end: 1 hour and 15 minutes
- 1/2 cup packed brown sugar
- 2 1/2 tablespoons corn starch
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 6 Granny Smith apples, washed
- 1 1/2 inches fresh ginger, peeled and grated
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, in pieces
- 1 box with 2 rolled unbaked pie crusts
- 1-2 teaspoons granulated sugar (optional)
- Vanilla ice cream (optional, but recommended)
You will also need:
- 9 inch round pie mold
- Aluminum foil
Pre-heat oven to 425 degrees F.
Mix brown sugar, corn starch, flour and cinnamon. Set aside.
Peel apples and slice them thinly. In a big bowl toss apples with lemon juice and ginger. Add sugar-flour mixture and mix until apples are coated. Be careful not to sample the slices because you won’t be able to stop eating them!
Cover a 9-inch round baking dish with one pastry sheet, fill with apples, add pieces of butter and top with the other pastry sheet. With your fingers or a fork, crimp pastry sheets together to keep the apples inside. Make a few slits in the top to allow steam to escape and sprinkle sugar (if desired). Cover edges of pastry with aluminum foil to prevent over browning and bake for 25 minutes.
After 25 minutes, carefully remove aluminum foil and bake for 20-25 minutes more or until crust is golden and filling is bubbling.
Serve warm and a la mode (with a nice scoop of vanilla ice-cream on top)