Candied Ginger Apple Pie2017-04-12
- Yield : 8
- Servings : 8
- Prep Time : 3:15 h
- Cook Time : 1:15 h
- 2½ cups all-purpose flour, plus additional for rolling
- 1 tablespoon sugar
- ¾ teaspoon salt
- 8 ounces (2 sticks) unsalted butter, cut into ½-inch cubes
- ¼ cup ice water, plus more if needed
- 3 Granny Smith apples, peeled and thinly sliced
- 3 Macintosh apples, peeled and thinly sliced
- ⅔ cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons crystallized ginger, finely chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste
- Pinch kosher salt
- 1 large egg
Ingredients TO SERVE
- Vanilla ice cream, for serving
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.
Method 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.