If you feel like making an apple pie (and you should), this ginger spiced pie is going to be the talk of the town for weeks.
My daughter’s school is quite multi-cultural, I can count several multi-cultural children in her class, but the school itself follows, for the most part, the American curriculum and calendar. So a day before Thanksgiving I find myself with the assignment of bringing an apple pie for her class Thanksgiving meal.
“Are you kidding me? An apple pie?”
Yep, an apple pie. So off I go to the kitchen, and I couldn’t help it, I had to add just a bit of Dominican flavor, it’s in my blood. I got rave reviews from the American teacher and her also-America friend, I posted the picture in my Instagram and Facebook feed and I get several requests for the recipe. “A recipe? I didn’t write a recipe!”
Oh well, I guess I will have to make more apple pies. And then my poor, poor family will have to eat them. I hope you appreciate the sacrifices we make for you.
So, my dear friends, if you celebrate Christmas, may you have a happy one, with your loved ones at your side. And may you create new, meaningful, long-lasting memories. I know we will.
Ginger-Spiced Apple Pie Recipe
For the crust
- 1 cup of chopped , blanched almonds
- 2 cups of all-purpose flour
- 1 1/2 tablespoons of brown sugar
- 1/4 cup of ice-cold water
- 1 3/4 sticks of unsalted butter , chilled and diced
- 8 apples (see notes)
- 1/4 bar of butter , melted
- 1/2 teaspoon of cloves powder
- 2 tablespoons of ginger powder
- 3/4 cup of brown sugar
- 1 teaspoon of cinnamon powder
- 1/4 cup of all-purpose flour
For the wash
- 1 egg yolk
- 1 tablespoon of milk
- 1/4 teaspoon of sugar
- 1 tablespoon of butter , melted
- 1 cup of all-purpose flour for dusting
To make the crust.
- Ground the almond in the food processor until the pieces have half the size of a grain of rice. Add flour, sugar and butter. Pulse until it resemble peas. Add the cold water, slowly, until the dough piles up in one big chunk.
- Remove from the bowl. Form a ball, wrap in plastic film and leave it to rest in the fridge.
To make the apple filling
- Core, peel and cut the apples into either slices or cubes (your preference).
- Mix with butter, cloves, ginger, sugar and cinnamon.
- Place in a pot, cover and cook over very low heat until the apples are cooked through, but firm. The time will depend on the variety of apple you use (see notes).
- Remove apples from the heat and cool to room temperature.
- Mix in the flour.
To make the wash
- Mix yolk, milk, sugar and butter. Mix well.
- Divide the dough into two balls.
- Roll out two circles, dusting the work surface with flour to prevent it from sticking.
- Wrap one circle on the rolling pin to lift off the surface.
- Place one circle on a pie pan, press lightly to shape it.
- Spoon in the apple.
- Cut out some holes into the second circle, you can use cookie cutters for this.
- Top the pie with the second circle of dough and scrimp the edges.
- Brush the crust with the egg wash.
- Chill in the freezer for 10 minutes.
- Pre-heat oven to 350 ºF [200 ºC].
- Bake the pie for 15-20 minutes, or until crust turns golden brown.
- Remove from the oven and let it cool down until it feels warm to the touch.
- Serve with vanilla ice cream.