Apple Pie With Ginger Food

DEEP-DISH GINGER-APPLE PIE

Steps:

• In medium bowl, mix 3 1/4 cups flour, 3 tablespoons sugar and 1/2 teaspoon salt. Cut in 1 3/4 cups butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl (2 to 3 teaspoons more water can be added if necessary).
• On lightly floured surface, gather pastry into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• Heat oven to 425°F. On lightly floured surface, roll 1 pastry round, using floured rolling pin, into round 3 inches larger than upside-down 9 1/2-inch deep-dish glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Refrigerate until ready to fill.
• In large bowl, mix 1/3 cup sugar, 1/4 cup flour, the ginger, cinnamon and 1/4 teaspoon salt. Stir in apples until coated. Spoon filling into crust-lined plate. Dot with 1/4 cup butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
• Roll remaining pastry into 11-inch round. Fold pastry into quarters. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing rim to seal; flute as desired. Brush with egg. Sprinkle with 1 tablespoon sugar. Cut slits in top crust.
• Bake 55 to 60 minutes or until crust is brown and apples are tender. Serve warm or cool.

APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix together the sugar, flour, cinnamon, nutmeg and lemon peel.
• Line one crust in a 9-inch deep-dish pie pan. Layer 1/3 of apples into pie crust. Sprinkle with sugar mixture and repeat until done. Sprinkle with lemon juice and dot with butter.
• Place second pie crust on top of filling and flute the edges. Cut vents in top crust and brush with milk for a glazed appearance if desired.
• Bake at 425 degrees F (220 degrees C) for 40 to 50 minutes.

APPLE PIE

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.

CANDIED GINGER APPLE PIE

Steps:

• 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. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
• Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch.
• On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.
• Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly.
• Bake 15 minutes. 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. (Remove the foil collar for the last 10 to 15 minutes.)
• Transfer the pie to a rack and cool completely.
• Serve with a scoop of vanilla ice cream.

THE BEST APPLE PIE EVER

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Stir together the sugar, cinnamon, and nutmeg in a small bowl; set aside. Press one of the pastries into the bottom of a 9-inch pie pan; reserve the crust.
• Toss the apples with maple syrup and vanilla extract. Spread 1/3 of the apples into the pie pan and sprinkle with the sugar mixture. Repeat the layers with the remaining apples and sugar. Cover the pie with the top crust and pinch the edges to seal.
• Bake in the preheated oven until the crust is golden brown, 30 to 35 minutes. Allow to cool before serving.

APPLE GINGER PIE WITH CIDER-BOURBON SAUCE

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.

APPLE & GINGER PIE WITH WALNUT PASTRY

Steps:

• For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
• For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don't cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
• Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that's about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

WENDE'S BLUE-RIBBON APPLE PIE WITH CANDIED GINGER

Steps:

• 1. Preheat the oven to 375°F.
• 2. Prepare pie dough and form pie shell as directed through Step 4 in the Buttery Pie Crust recipe, rolling out the bottom crust to fit a 9-inch pie plate. Roll out the top crust and fold it into quarters. Beginning about 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides, leaving 1/2 inch between each. This will allow steam to escape as the pie bakes. Place the top crust on a plate. Cover both crusts with plastic wrap and refrigerate until ready to use.
• 3. Peel, core, and thickly slice the apples. Place them in a large bowl and toss gently with the lemon juice.
• 4. Combine the brown sugar, ginger, cornstarch, and 1 teaspoon of the cinnamon in a food processor. Pulse the machine on and off until well mixed and the ginger has been finely chopped. Add this mixture to the apples, along with the Calvados; toss gently to combine.
• 5. Remove the prepared pie shell from the refrigerator. Brush the bottom and sides with the egg-white mixture to prevent sogginess. Spoon in the apple filling. Dot the filling with the butter.
• 6. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. With a little water, moisten the edges where the crusts meet, then press together lightly and turn under. Crimp the edge decoratively. Brush the top crust lightly with the milk. Mix the remaining 1/2 teaspoon cinnamon with the sugar and sprinkle the mixture over the pie.
• 7. Bake the pie in the center of the oven until the apples are tender, the juices are bubbly and the crust is golden brown, about 1 hour. Let cool on a rack before serving warm or at room temperature.

GINGERBREAD APPLE PIE

Steps:

• Preheat oven to 375°F.
• MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder.
• Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips.
• Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together.
• Set aside 1/2 cup of the dough. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
• MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
• Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
• ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
• Cover with foil and bake for 20 more minutes.
• Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
• Serve warm or at room temperature.