Candied Ginger Apple Pie
Candied Ginger Apple Pie
Dig into this quick and easy dessert recipe by Tiffani Thiessen from Dinner at Tiffani's.
  • Difficulty Level Easy
  • Technique Baking
  • Preparation Time 3 hours 15 minutes
  • Cooking Time 1 hour 15 minutes
  • Yield 8 servings
  • CRUST:
  • 2½ cups All-Purpose Flour, plus additional for rolling
  • 1 tablespoon Sugar
  • ¾ teaspoon Salt
  • 227 grams (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
  • Vanilla ice cream, for serving
  1. For the crust:
  2. 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
  1. For the filling:
  2. In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
  3. 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
  4. 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
  5. 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
  6. 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)
  7. Transfer the pie to a rack and cool completely

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