Ginger Spiced Apple Pie

Serves 8. 

Ingredients:

  • For Crust: 

  • 4 cups all-purpose flour

  • 1 1/2 tsp kosher salt

  • 2 tsp sugar

  • 12 oz butter, cold and diced 1/4”

  • 8-12 TB ice water

  • For Filling: 

  • 18 oz (1 1/2 bags) cranberries, fresh

  • 4 Granny Smith apples, peeled, cored and diced, approximately 6 cups

  • 2 TB ginger, grated on a microplane

  • Zest of 2 oranges

  • Juice of 1 lemon

  • 1/4 cup cornstarch

  • 1 1/4 cups sugar

  • 2 egg yolks, beaten

Helpful Tools:

10.5” All-Purpose Pan with Trivet

PROCEDURE:

Directions, Make the Crust: 

  1. In a large bowl, combine the flour, salt, and sugar. Add the butter and toss into the flour, breaking up any large pieces with your hands.

  2. Add 8 tablespoons of water and squeeze the flour and butter with the water, adding more as needed, until a dough forms which just comes together and is not wet. Tear the dough in half and stack it, then press down. Repeat this until the dough is formed tightly. You should not knead the dough at any time, instead squeezing and stacking.

  3. Divide the dough by 2/3 and 1/3, into separate flat disks until 1” high. Wrap in plastic wrap and allow to rest in the refrigerator for 1 hour.

  4. Roll the larger piece of dough out, to around 1/8”-1/4”. The edges should overlap the bottom and sides edges of the 10.5” All-Purpose Pan by about 1.5” on all sides.

  5. Roll the top, smaller disk to the same thickness.

Directions, Make the Pie: 

  1. Preheat the oven to 350°F. Combine all the filling ingredients, except the egg yolks, and allow to sit for 10 minutes.

  2. Fill the dough-lined 10.5” All-Purpose Pan with the filling.

  3. Top the pie with the remaining dough. Brush thoroughly with the beaten egg yolk. Crimp the edges with a fork or your fingers.

  4. Bake the pie on the center rack for 45-55 minutes, or until bubbling and golden brown. The bottom of the pie should be thoroughly browned.

  5. Allow the pie to rest for 1 hour before cutting into portions.

Tip: 

Using the “tear and stack” method for pie crust with result in a flaky, croissant-like texture due to the layers developed.