Gingerbread Apple Pie Recipes

Steps:

• In medium bowl, mix 3 1/4 cups flour, 3 tablespoons sugar and 1/2 teaspoon salt. Cut in 1 3/4 cups butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl (2 to 3 teaspoons more water can be added if necessary).
• On lightly floured surface, gather pastry into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
• Heat oven to 425°F. On lightly floured surface, roll 1 pastry round, using floured rolling pin, into round 3 inches larger than upside-down 9 1/2-inch deep-dish glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Refrigerate until ready to fill.
• 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.
• Roll remaining pastry into 11-inch round. Fold pastry into quarters. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing rim to seal; flute as desired. Brush with egg. Sprinkle with 1 tablespoon sugar. Cut slits in top crust.
• Bake 55 to 60 minutes or until crust is brown and apples are tender. Serve warm or cool.

Steps:

• 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.

Steps:

• 1. To make the pastry, whisk the flour, sugar, salt and spices in a large mixing bowl. Cut in the butter using a hand pastry blender (this can also be done with two knives cutting across each other) just until the mixture is uniformly crumbly.
• 2. In a small bowl, combine the molasses and vinegar and stir the wet ingredients into the dry ingredients using a fork. Divide the pastry in half and form into two balls. Wrap one ball in plastic wrap and set aside in the fridge. Roll the other ball on a floured surface and transfer to a 9-inch pie plate and trim and build up the edges, then place this in the fridge.
• 3. To make the filling, add the apples to a large mixing bowl. In a smaller bowl, mix the sugar, flour and cinnamon. Pour the dry ingredients over the apples and toss to coat. Add the filling to the pie plate and put back into the fridge.
• 4. To form the top crust, roll out the other ball of pastry to a 1/4-inch thickness and use a gingerbread man cookie cutter to make six cut-outs, arranging them over the pie as a top crust leaving vent holes. To finish, brush the top crust with the milk and sprinkled with the sugar.
• 5. A. Two step baking process: Bake the pie in a pre-heated 400 (F) degree oven on the bottom rack for 10 minutes, B. then transfer to the middle rack to bake for another 35 minutes at 375 (F) degrees.
• 6. Pinched from: http://www.familyfeedbag.com/2012/11/gingerbread-apple-pie.html

Steps:

• Preheat oven to 375°. In a small bowl, combine sugars, flour and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. Sprinkle with sugar. Cover edge loosely with foil. , Bake 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.