| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- 2 1/2 cups all-purpose flour, plus additional for rolling
- 1 tablespoon sugar
- 3/4 teaspoon salt
- 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
- 1/4 cup ice water, plus more if needed
- 3 Granny Smith apples, peeled and thinly sliced
- 3 Macintosh apples, peeled and thinly sliced
- 2/3 cup sugar
- 2 tablespoons cornstarch
- 2 tablespoons crystallized ginger, finely chopped
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla bean paste
- Pinch kosher salt
- 1 large egg
- Vanilla ice cream, for serving
Instructions
- For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
- For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
- Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. 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 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.
- Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a “collar” around the edges of the pie to prevent it from browning too quickly.
- Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.)
- Transfer the pie to a rack and cool completely.
- Serve with a scoop of vanilla ice cream.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 537 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 74 g |
| Dietary Fiber | 5 g |
| Sugar | 36 g |
| Protein | 6 g |
| Cholesterol | 88 mg |
| Sodium | 284 mg |
Reviews
Love, love, love this apple pie! Made it for Thanksgiving last year and someone said it was the best apple pie they’d ever had. The ginger makes all the difference!
What a wonderful flavor the crystallized ginger gives to the pie. My only regret was that it was so good that my guests ate it all for dinner. I never even had a second piece. This is definitely my new favorite apple pie recipe.