Gingerbread Apple Pie
Ingredients. Crust. 1 cup all-purpose flour . 1 / 2 teaspoon granulated sugar . 1 / 8 teaspoon ground cinnamon . 1 / 8 teaspoon ground ginger . 1 / 8 teaspoon salt . 1 / 3 cup cold Land O Lakes® Butter, cut into chunks
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MAKE THE CRUST: Sift together the flour, sugar, spices, salt, and baking powder. Add the margarine one tablespoonful at a time and cut in with a pastry cutter, knife, or your fingertips. Drizzle hte molasses and water over the dough, mixing with your fingertips until the crumbs of dough begin to cling together. Set aside 1/2 cup of the dough.
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Cold water. directions: 1) Mix together flour, salt, baking powder and brown sugar in a large bowl. 2) Cut up lard and add to dry ingredients. 3) Using a pastry cutter (or a plain old fork works as well), cut in lard until your mixture is crumbly. 4) Break your egg into a liquid measuring cup and beat well.
Gingerbread Apple Pie Lark & Linen Interior Design and Lifestyle Blog
Using a gingerbread man cookie cutter cut out two gingerbread per hand pie. Two pie crusts make between 10 to 12 gingerbread pies. Fill each base gingerbread with about one tablespoon of pie filling. Place another gingerbread on top and press down all the edges with a small fork. It's completely normal if some filling pops out. Whisk one egg.
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Before you start to make an apple ginger pie, make sure to preheat the oven to 425°F. Cinnamon, corn starch, flour and brown sugar must be mixed together. Put aside. Slice thinly the apple after it has been peeled. Toss apples with lemon juice and ginger in a large bowl.
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To make the filling: Place the apples and 1/2 cup (99g) of the sugar in a large, deep skillet, stirring to coat the apples. Cover the skillet and cook over medium-low heat for 10 minutes. Remove the cover, increase the heat to medium, and cook for 20 to 25 minutes, stirring frequently, until most of the liquid evaporates.
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Place a foil-lined baking sheet on the lowest oven rack and preheat to 400 degrees F. Remove 1 disk of dough from the refrigerator. Roll it out on a lightly floured surface into a 12-inch round.
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Preheat the oven to 350F. Add the cookies to a food processor and process until they form fine crumbs. Add the butter and process until well-combined. Press this mixture evenly into the bottom and up the sides of a standard 9-inch pie plate. Bake for 10 minutes, and then cool to room temperature, about 1 hour.
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Spray 8×8-inch pan with baking spray. In a large bowl, beat together cake ingredients with an electric hand mixture on low for 30 seconds, then turn to medium speed for 2 minutes. Pour into prepared pan. In a medium bowl, gently toss sliced apples with brown sugar, cinnamon and lemon juice; set aside.
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Pre-heat oven to 425 degrees F. Mix brown sugar, corn starch, flour and cinnamon. Set aside. Peel apples and slice them thinly. In a big bowl toss apples with lemon juice and ginger. Add sugar-flour mixture and mix until apples are coated.
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Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch. On a floured surface, roll the second disk into a 12-inch round about 1.
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Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples. Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown. Allow to cool before serving. Preferably with a scoop of vanilla ice cream 🙂.
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Sprinkle the crumb topping on top of the apples. Place on a cookie sheet in the oven (to catch any delicious liquid that might escape while it bakes). Bake for 15 minutes at 375 then turn the heat down to 350 and continue baking for an additional 35-45 minutes or until a knife pierces easily through the apples.
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The next step is to combine the dry ingredients in a separate bowl: flour, finely chopped nuts, and spices (photo #1). Now, add flax egg and maple syrup to the dry ingredients (photo #2) . Finally, combine until you form a ball and the gingerbread pie dough doesn't stick to the sides. No need to chill! No need to wait!
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FILLING. 6 medium apples, peeled, cored and sliced. 3/4 cup granulated white sugar. 1/4 cup all-purpose flour. 1 tsp cinnamon. FINISHING. 1 tbsp milk. 1 tsp granulated white sugar. To make the pastry, I whisked the flour, sugar, salt and spices in a large mixing bowl.
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In large bowl, mix 1/3 cup sugar, 1/4 cup flour, the ginger, cinnamon and 1/4 teaspoon salt. Stir in apples until coated. Spoon filling into crust-lined plate. Dot with 1/4 cup butter. Trim overhanging edge of pastry 1/2 inch from rim of plate. 5.
