APPLE GINGER PIE RECIPES

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APPLE GINGER PIE - LAND O'LAKES



Apple Ginger Pie - Land O'Lakes image

Ginger in the crust, filling and streusel adds an unexpected flavor to classic apple pie. Serve warm with melty ice cream for a special treat!

Provided by Land O'Lakes

Categories     Fruit    Apple    Apple    Sweet    Baking    Creating New Traditions    Fruit    Pie    Dessert    Pie    Dessert

Total Time 1 hours 1 minutes

Prep Time 1 hours 0 minutes

Yield 8 servings

Number Of Ingredients 21

Crust
1 cup all-purpose flour
1/2 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/3 cup cold Land O Lakes® Butter cut into chunks
2 to 3 tablespoons cold water
Filling
1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
6 medium (6 cups) tart cooking apples, peeled, sliced 1/4-inch
Streusel
1/2 cup all-purpose flour
1/3 cup firmly packed brown sugar
1/2 teaspoon ground ginger
1/4 cup Land O Lakes® Butter softened
Ice cream, if desired

Steps:

  • Heat oven to 400°F.
  • Combine all crust ingredients except 1/3 cup butter and water in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until moistened.
  • Shape dough into a ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Crimp or flute edge. Refrigerate while preparing filling.
  • Combine all filling ingredients except apples in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
  • Combine all streusel ingredients except 1/4 cup butter in bowl. Cut in 1/4 cup butter using pastry blender or fork until mixture resembles coarse crumbs; sprinkle evenly over filling. Cover edge of crust with 2-inch strip aluminum foil.
  • Bake 30 minutes; remove foil. Continue baking 10-12 minutes or until crust is lightly browned and juice begins to bubble through streusel. Cool 1 hour.
  • Serve warm with ice cream, if desired.

Nutrition Facts : Calories 380 calories, FatContent 14 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 35 milligrams, SodiumContent 160 milligrams, CarbohydrateContent 63 grams, FiberContent 3 grams, SugarContent grams, ProteinContent 3 grams

APPLE & GINGER PIE WITH WALNUT PASTRY RECIPE | BBC GOOD FOOD



Apple & ginger pie with walnut pastry recipe | BBC Good Food image

Grind up nuts to work into a crispy, shortcrust pastry then bake a countryside fruit pie with ginger and sultanas

Provided by John Torode

Categories     Dessert, Dinner

Total Time 1 hours 35 minutes

Prep Time 35 minutes

Cook Time 1 hours

Yield 8

Number Of Ingredients 13

175g plain flour , plus a little extra for dusting
100g cold butter , cubed
50g golden caster sugar
25g walnut , ground
zest ½ lemon
1 large egg yolk , beaten, plus extra beaten egg to glaze
5 Bramley apples , peeled, cored and diced
5 Granny Smiths , peeled, cored and diced
100g golden caster sugar
100g crystallised ginger , chopped
1 tbsp plain flour
50ml Calvados
50g sultana

Steps:

  • For the pastry, put the flour and butter in a bowl, and use your fingertips to rub together until they resemble breadcrumbs. Add the sugar, ground walnuts, lemon zest and a pinch of salt, and mix together. Add the egg yolk, then work into the pastry to combine, until you have a smooth dough. Wrap in cling film and chill for at least 1 hr.
  • For the filling, soften the apples, sugar and ginger in a pan for about 5 mins, then stir in the flour but don’t cook all the way through as it will continue to cook in the oven. Add the Calvados and sultanas, then leave to cool.
  • Heat oven to 190C/170C fan/gas 5. Fill a large (23cm) pie dish that’s about 5cm deep with the apple mixture and brush a little beaten egg around the edges. On a lightly floured surface, roll out the pastry to fit the top of the pie. Put the lid on top and trim any excess; trimmings can be used to decorate the top. Use your fingers to pinch and crimp the pastry all the way around the edge and use the egg to glaze the top. Cut 3 little slits to let the steam out. Bake for 40-45 mins until pastry is crisp and golden.

Nutrition Facts : Calories 439 calories, FatContent 14 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 70 grams carbohydrates, SugarContent 54 grams sugar, FiberContent 4 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

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