Apple and Ginger Pie


Sweet Butter Crust:
1½ cups all-purpose flour
1½ teaspoons sugar
1/8 teaspoon salt
1 stick unsalted butter, very cold and cubed
4½ tablespoons ice cold water
½ cup all-purpose flour
½ cup rolled oats
¼ cup light brown sugar
¼ cup sugar
½ teaspoon ground cinnamon
1/8 teaspoon salt
4 tablespoons unsalted butter, cold and cubed
4-5 medium apples, peeled, cored and chopped
¼ cup brown sugar
¼ cup sugar
1 teaspoon all-purpose flour
1 tablespoon finely grated peeled fresh ginger
1 tablespoon fresh orange juice
1 teaspoon finely grated orange zest
1/8 teaspoon salt
2 tablespoons unsalted butter, at room temperature


Sweet Butter Crust:
In your food processor, blend flour, sugar, salt and butter until a fine crumble forms. Add the water and blend again until a soft dough forms.
Turn the dough out onto a floured work surface. Gently shape it into a disc. Wrap in plastic wrap and refrigerate for 1 hour (can be left for up to one day; freeze for longer storage).
Remove dough from the refrigerator. (It will be very hard but keep pressing it with the rolling pin until it begins to flatten down) Roll out on a lightly floured surface to a 12-inch circle, about 1/8-inch thick.
Fit into your 9-inch pie plate. Press the dough down evenly into the bottom and sides. Trim the dough with kitchen shears leaving a ½-inch overhang. Set aside.
Preheat oven to 350 degrees F.
Prepare Crumble: In a food processor, combine all the ingredients until the butter has broken down to pea size. Keep in the refrigerator until needed.
Prepare Filling: Place the apples, sugars, flour, ginger, orange juice, zest and salt in a large glass bowl. Toss to combine. Transfer to a saucepan and cook for 8-10, just until the apples are tender when poked with a fork, but still holds shape.
Transfer the apples to the prepared pie shell, top with butter and bake for 20 minutes. Remove from the oven and sprinkle the crumb topping over the fruit. Bake for 25 minutes more. Let the pie cool for at least 30 minutes before serving. Enjoy!


Monday, June 9, 2014 - 8:09am

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