Last Thanksgiving, I tried out this recipe because I was a little sick of doing the same ol' Apple Pie recipe I've been baking for years. My family was a little weary since some of my "experiments" aren't always the best but, this time I had Real Simple to defend me! So, I got to baking. It was such a hit that I'm doing it again this year, in fact I was threatened that I won't get turkey if I don't bake this recipe LOL! The ginger and cinnamon gives the perfect fall spicy kick to a typical Apple Pie. Here's the recipe for you so you can impress your family, in-laws, or friends that don't think you can cook!
1 store-bought piecrust, fitted into a 9-inch pie plate or you can bake your own flaky crust (recipe below)
1/2 cup cup cold unsalted butter (1 stick), cut into small pieces
3/4 cup plus 1 tablespoon all-purpose flour, spooned and leveled
Set an oven rack in the lowest position and heat oven to 375º F. Place the pie plate on a foil-lined baking sheet.
In a food processor, pulse the butter, ¾ cup of the flour, and ¼ cup of the sugar until large clumps form. Transfer to a bowl and refrigerate until ready to use.
In a large bowl, toss the apples, ginger, cinnamon, salt, and the remaining ½ cup of sugar and tablespoon of flour.
Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake until the top is golden and the apples are tender, 55 to 60 minutes. Serve warm or at room temperature.
Flaky Pie Crust Recipe:
1 1/4 cups all-purpose flour, spooned and leveled, plus more for rolling the dough
1/2 cup cold unsalted butter (1 stick), cut into small pieces
1 tablespoon sugar
1/2 teaspoon kosher salt
3 to 4 tablespoons ice water
In a food processor, pulse the flour, butter, sugar, and salt until the mixture resembles coarse meal with a few pea-size clumps of butter remaining.
Add 2 tablespoons of the water. Pulse until the mixture holds together when squeezed but is still crumbly (add more water, a little at a time, as necessary). Avoid overprocessing, which will make the dough tough.
Place the still crumbly mixture on a sheet of plastic wrap. Shape it into a 1-inch-thick disk, using the plastic wrap to help. Wrap tightly and refrigerate until firm, at least 1 hour and up to 3 days. (The dough can be frozen at this point for up to 2 months.)
Place the disk of dough on a floured piece of parchment or wax paper. Using your knuckles, make indentations around the perimeter of the dough (this will help prevent cracking when you roll the dough out).
With a floured rolling pin, roll the dough into an 11- inch circle (work from the center outward, and use the parchment to rotate the dough). Flour the rolling pin, parchment, and dough as necessary to prevent sticking.
Loosen the dough from the parchment and carefully transfer to a 9-inch pie plate. Fit the dough into the plate (avoid stretching). Trim the dough to a 1-inch over-hang and tuck it under itself to create a thick rim.
With the index finger of one hand, press the dough against the thumb and fore-finger of the opposite hand; continue around the perimeter of the crust. Refrigerate for at least 30 minutes and up to 2 days before using.
Happy Baking! Let me know what they all thought of it ;p
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