What’s more classic than apple pie? Perfect with a scoop of vanilla ice cream or maybe a dollop of lightly sweetened whipped cream, this is the finishing touch you need for your holiday feast. Make sure to use ice water in the crust and keep the dough chilled when you’re not actively using it. This will help keep your pie looking nice and neat. Adding a bit of ginger to the classic fall-apple filling adds warmth and zing to this sweet dessert.
Ingredients:
CRUST
- 2 1/2 cups all-purpose flour
- 1 tablespoon sugar
- 3/4 teaspoon sea salt
- 1 stick unsalted butter, cubed
- 1/2 cup shortening or lard
- 8-10 tablespoons ice water
FILLING
- 2 1/2 pounds Granny Smith apples
- 2 tablespoons minced fresh ginger
- 1 tablespoon lemon juice
- 1/3 cup cane sugar
- 1/3 cup light brown sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground nutmeg
- 1/4 cup whole milk
- 2 tablespoons cane sugar
Directions:
FOR CRUST
- Mix flour, sugar, and salt in a food processor. Add butter and shortening and pulse until mixture resembles a coarse meal. Add water and process until clumps form.
- Place mixture onto a flat worksurface and gather into a ball; divide into two pieces. Form dough into flat 6-inch disks and wrap in plastic. Chill one hour.
FOR FILLING
- Preheat oven to 375° F. Peel, core, and slice apples. Place apples in a large bowl, toss with fresh ginger and lemon juice. Whisk together sugars and nutmeg then stir into apples.
- Roll out one disk of dough on a lightly floured surface to an 11- or 12-inch circle and line a 9-inch pie pan, trimming edges to half an inch.
- Fill pie shell with apple mixture. Roll out the second disk into a 12-inch circle. Cut into twelve 1-inch strips. Arrange six strips across pie and weave six strips crosswise to form lattice pattern. Trim strips to meet crust layer and fold over edge, crimping to seal edges.
- Brush crust with milk and sprinkle with sugar. Place pie on a baking sheet and bake in oven for 60–70 minutes or until crust is golden brown and filling is bubbling around the edges. Cool for 1 hour before serving.
SERVES 6-8 • TOTAL TIME: 2 HRS
Recipe provided by INFRA.
