|4.9028573 (2)||rate this recipe »|
The bite of ginger is tempered by smooth, rich sour cream in the filling of this non-traditional apple pie. With ground ginger in the crust, and crystallized ginger inside, this pie is for all of you ginger-lovers out there -- and, if anecdotal evidence is any indication, we think your ranks are growing!
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
2 teaspoons ground ginger
1/3 cup (2 ounces) sugar
1 cup (2 sticks, 8 ounces) unsalted butter, frozen
1/2 cup to 3/4 cup (4 to 6 ounces) cold water
6 large Granny Smith apples, peeled, core and sliced (about 8 cups)
3/4 cup (5 1/4 ounces) sugar, divided
1/2 cup (3 1/4 ounces) chopped crystallized ginger
1 cup (8 ounces) sour cream
1/4 cup (1 ounce) King Arthur Unbleached All-Purpose Flour
1 large egg, lightly beaten
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon cinnamon
The Crust: You may make this crust by hand, but it's much easier with the help of a food processor, and we'll write the recipe using that tool. In the bowl of a food processor equipped with the steel blade, combine the flour, salt, ginger and sugar. Using a coarse shredding disk, shred the frozen butter into the flour mixture (if you're doing this by hand, shred butter on the coarse side of a hand grater). Switching back to the steel blade, combine the shredded butter and flour. With the machine going, drizzle in water, till the dough just starts to hold together. Remove the dough from the processor, shape it into a flattened ball, and let it rest in the refrigerator while you prepare the filling.
The Filling: Place the apples and 1/2 cup of the sugar in a saucepan and cook, covered, over low heat, just till the apples release some juice. Increase the heat to medium, and simmer the apples, covered, for 20 minutes. Remove the cover, increase the heat to medium-high, and boil till most of the juice has evaporated. Remove the apples from the heat, and allow them to cool a bit, then combine them with the remaining filling ingredients.
Remove the pie crust from the refrigerator, and divide it in half. Working with one half at a time, roll out the crust to fit a 9 to 10-inch pie pan. Spoon the filling into the crust. Roll out the remaining crust, and use it to top the pie; if you like, form a lattice or other design crust, or decorate it with pastry scraps cut in leaf shapes. Seal the crust.
Bake the pie on the bottom rack of a preheated 425°F oven for 15 minutes. Reduce the heat to 350°F, and bake for an additional 50 minutes, transferring the pie to a middle-to-upper oven rack for the final 10 minutes of baking. Remove the pie from the oven, glaze it with ginger syrup, if desired, and allow it to cool for 20 minutes to half an hour before serving. Yield: 8 to 10 servings.