Maple Ginger Apple Pie

I love a good apple pie, and sometimes I like to make additions to change the flavour slightly. This variation is one of my favourites. I like to make the filling first so it is ready to go when the pastry is.

Apple Filling

6 apples, peeled and thinly sliced. I prefer to use Gala apples

1/4 cup finely chopped crystallized ginger *see note below

1/4 cup maple syrup

2 Tbsp. flour

Combine the sliced apples and maple syrup and toss to coat the apples with syrup. Set aside.

*Separately, sprinkle flour over the crystallized ginger and chop it finely. The flour helps keep the cut pieces from sticking together. (You don’t want someone getting a bunch of them in one mouthful, so we will evenly sprinkle them on the pastry before adding the apples.)

Pie Crust

Preheat your oven to 425 degrees Fahrenheit.

2 ½ cups all-purpose flour

1 tsp. salt

1 tsp. sugar

1 cup (2 sticks) unsalted butter, chilled and cut into small pieces

¼ – ½ cup ice water

1 tsp lemon juice

raw sugar for sprinkling on top

You can make the dough with a food processor or by hand. If using the machine, combine the flour, salt, sugar and butter in the food processor until in pea sized butter pieces. With machine running, add water in a slow stream through feed tube.  Pulse until dough just holds together.  Be careful not to process more than 30 seconds as too much mixing can make pastry tough.  Divide dough into two equal balls. 

(Note: to make pastry by hand, rub flour, salt, sugar and butter together, then slowly add ice water until your dough forms. If the dough gets too warm from working it with your hands, chill it for 30 minutes in the refrigerator before proceeding.)

Roll out one half of the dough for the bottom crust and fit it into your pie plate, with edges overhanging. Sprinkle the flour-coated ginger onto the crust, spreading it evenly across the dough. Check to see if the apple filling looks too juicy. If so, add a tablespoon of flour to the apples and toss them to coat. Add the apple filling to the pie crust. Roll out the top crust and place over the apples, sealing the pastry edges together by pinching them. Trim edges as necessary. You can add decoration to the top crust if you like, or just cut a hole in the center or slits for steam to escape by. Sprinkle the top crust with raw sugar. When baked, this adds a pleasant crunchy texture that contrasts nicely with the soft apples.

Bake for 15 minutes at 425 degrees F, then turn the oven down to 350 degrees Fahrenheit and bake for another 30-40 minutes until the crust is golden and the apples are bubbling and tender. Serve with whipped cream, ice cream or cheddar cheese slice.

Ready for the oven!

Ready to serve!