Maple-ginger Apple PieSubmitted by: JO_JO_BA
IntroductionSomething I came up with this afternoon as I was filling an order for my bakery (see http://bumblebeebakery.wetpain
t.com or my blog for more). Smelled divine! Something I came up with this afternoon as I was filling an order for my bakery (see http://bumblebeebakery.wetpain
t.com or my blog for more). Smelled divine!
1 1/2 level cups all-purpose flour
1/2 cup brown rice flour
1 level teaspoon salt
3/4 all-vegetable shortening
4 tablespoons cold water mixed with 1 tablespoon white vinegar
3 cups peeled and roughly chopped "soft" apples (such as PaulaRed, MacIntosh or Red or Golden Delicious)
3 cups peeled and roughly chopped "firm" apples (such as Granny Smith, Northern Spy, Pink Lady, or Gravenstein)
1/4 cup pure maple syrup
1 tbsp ground cinnamon
1/2 tbsp fresh grated ginger
Place flours and salt into a mixing bowl.
Cut in shortening until mixture resembles coarsemeal.
Slowly add acidulated water by the spoonful, mixing until a flaky dough forms.
Divide dough in half and roll out one half, then line a lightly sprayed 9" pie tin with the dough.
Combine apples, maple syrup, cinnamon and ginger in a large bowl, stirring well to coat everything.
Pour apples into the pie crust. It will look like a freaking ton, but trust me it's worth it!
Roll out other pastry half and top the apples, sealing the edges well.
Dock crust with a fork 3-4 times for ventilation (you don't want all your hard work to explode in your oven!)
Place pie on a baking sheet and slide into the preheated oven.
Bake 10 minutes, then reduce the heat to 350F.
Bake for 45 minutes and remove to wire rack to cool.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.