GINGERBREAD APPLE PIE
From Vegan With A Vengeance. Can't decide between baking an apple pie or gingerbread? Here's the perfect combination!
Provided by BB2011
Categories Pie
Time 1h5m
Yield 8-12 slices, 8-12 serving(s)
Number Of Ingredients 20
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.
Nutrition Facts : Calories 402.2, Fat 13.6, SaturatedFat 2.2, Sodium 338.3, Carbohydrate 70.1, Fiber 3.8, Sugar 45.8, Protein 2.9
GINGERBREAD APPLE PIE
A wonderful recipe created by Amy Bronee and posted on her blog: http://www.familyfeedbag.com/2012/11/gingerbread-apple-pie.html This looks really scrumptious. I "pinched" it from that site but cannot put it into the cookbook I am doing on pie... so am posting it. Enjoy!!
Provided by Marcia McCance
Categories Fruit Desserts
Number Of Ingredients 19
Steps:
- 1. To make the pastry, whisk the flour, sugar, salt and spices in a large mixing bowl. Cut in the butter using a hand pastry blender (this can also be done with two knives cutting across each other) just until the mixture is uniformly crumbly.
- 2. In a small bowl, combine the molasses and vinegar and stir the wet ingredients into the dry ingredients using a fork. Divide the pastry in half and form into two balls. Wrap one ball in plastic wrap and set aside in the fridge. Roll the other ball on a floured surface and transfer to a 9-inch pie plate and trim and build up the edges, then place this in the fridge.
- 3. To make the filling, add the apples to a large mixing bowl. In a smaller bowl, mix the sugar, flour and cinnamon. Pour the dry ingredients over the apples and toss to coat. Add the filling to the pie plate and put back into the fridge.
- 4. To form the top crust, roll out the other ball of pastry to a 1/4-inch thickness and use a gingerbread man cookie cutter to make six cut-outs, arranging them over the pie as a top crust leaving vent holes. To finish, brush the top crust with the milk and sprinkled with the sugar.
- 5. A. Two step baking process: Bake the pie in a pre-heated 400 (F) degree oven on the bottom rack for 10 minutes, B. then transfer to the middle rack to bake for another 35 minutes at 375 (F) degrees.
- 6. Pinched from: http://www.familyfeedbag.com/2012/11/gingerbread-apple-pie.html
UPSIDE-DOWN APPLE GINGERBREAD
Don't expect any leftovers when you take this moist cake to a potluck. People love it because it's a little different and has a wonderful flavor. Try it for your next gathering.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 17
Steps:
- Pour butter into a 9-in. square baking pan; sprinkle with brown sugar. Arrange apples over sugar; set aside. , For gingerbread, in a large bowl, cream butter and sugars until light and fluffy. Beat in egg, then molasses. Combine dry ingredients; add to sugar mixture alternately with tea, beating well after each addition. , Pour over apples. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before inverting onto a serving plate. Serve warm.
Nutrition Facts : Calories 417 calories, Fat 16g fat (10g saturated fat), Cholesterol 64mg cholesterol, Sodium 447mg sodium, Carbohydrate 66g carbohydrate (42g sugars, Fiber 1g fiber), Protein 4g protein.
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