Gingerbread Apple Pie
photo by BB2011
- Ready In:
- 1hr 5mins
- Ingredients:
- 20
- Yields:
-
8-12 slices
- Serves:
- 8-12
ingredients
-
FOR THE CRUST
- 1 1⁄2 cups all-purpose flour
- 1⁄2 cup brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 cup margarine, softened
- 1 tablespoon molasses
- 2 tablespoons cold water
-
FOR THE FILLING
- 2 lbs granny smith apples, peeled, cored, and thinly sliced (about 8)
- 1⁄2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground allspice
- 1⁄2 teaspoon ground ginger
- 1 pinch ground cloves
- 1⁄4 cup maple syrup
- 1 tablespoon canola oil
- 2 tablespoons tapioca starch or 2 tablespoons arrowroot
directions
- Preheat oven to 375°F.
- 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. Gather together the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a pie pan and bake for 10 minutes.
- MAKE THE FILLING: While the crust bakes, combine in a mixing bowl all the filling ingredients except the tapioca starch.
- Sprinkle the tapioca over the apple mixture and mix until the starch is dissolved.
- ASSEMBLE THE PIE: Fill the pie crust with the apple mixture, and crumble the remaining 1/2 cup of dough over the filling.
- Cover with foil and bake for 20 more minutes.
- Remove the foil and bake 30 minutes more; the filling should be bubbling and the apples should be tender.
- Serve warm or at room temperature.
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RECIPE SUBMITTED BY
<p>I'm a science teacher who likes experimenting with a variety of recipes and ingredients. I'm a vegetarian (since 11/2003) and my sister is vegan, so many of my recipes reflect this.</p>