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The warming 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 the ginger-lovers out there.

At a glance

Prep
Bake
Total
Yield
one 9" or 10" pie, 8 to 10 servings

Ingredients

Choose your measure:

Crust

Filling

Instructions

  1. To make the crust: In the bowl of a food processor equipped with the steel blade, combine the flour, salt, ginger and sugar, or whisk the ingredients together in a bowl.
  2. Using a coarse shredding disk, shred the frozen butter into the flour mixture.
  3. Switching back to the steel blade, combine the shredded butter and flour.
  4. With the machine going, drizzle in water, until the dough just starts to hold together.
  5. Remove the dough from the processor, shape it into a flattened ball, and let it rest in the refrigerator while you prepare the filling.
  6. To make the filling: Place the apples and 1/2 cup (3 1/2 ounces, 99g) of the sugar in a saucepan and cook, covered, over low heat, just until the apples release some juice.
  7. Increase the heat to medium, and simmer the apples, covered, for 20 minutes.
  8. Remove the cover, increase the heat to medium-high, and boil until most of the juice has evaporated.
  9. Remove the apples from the heat, and allow them to cool a bit, then combine them with the remaining filling ingredients.
  10. Preheat the oven to 425°F.
  11. Remove the pie crust from the refrigerator, and divide it in half.
  12. Roll out half the crust to fit a 9" to 10" pie pan.
  13. Spoon the filling into the crust.
  14. 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.
  15. Bake the pie on the bottom rack of the 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.
  16. Remove the pie from the oven, and allow it to cool for 20 minutes to half an hour before serving.