Best Apple Ginger Pie With Walnut Pastry Recipes

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CANDIED GINGER APPLE PIE



Candied Ginger Apple Pie image

Provided by Food Network

Categories     dessert

Time 4h30m

Yield 8 servings

Number Of Ingredients 16

2 1/2 cups all-purpose flour, plus additional for rolling
1 tablespoon sugar
3/4 teaspoon salt
8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes
1/4 cup ice water, plus more if needed
3 Granny Smith apples, peeled and thinly sliced
3 Macintosh apples, peeled and thinly sliced
2/3 cup sugar
2 tablespoons cornstarch
2 tablespoons crystallized ginger, finely chopped
1 teaspoon ground cinnamon
1 tablespoon fresh lemon juice
1 teaspoon vanilla bean paste
Pinch kosher salt
1 large egg
Vanilla ice cream, for serving

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.

APPLE WALNUT PIE



Apple Walnut Pie image

My family is fond of any treat featuring apples, but this pie is the one they like best. Unlike some fruit pies, this crust doesn't become soggy, thanks to the addition of ground walnuts. Everyone agrees the flavor of nuts pairs well with apples in this fall favorite. -Evonne Wurmnest, Normal, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

3/4 cup ground walnuts
2 tablespoons brown sugar
2 tablespoons beaten egg
1 tablespoon milk
3 tablespoons butter, softened
1/4 teaspoon vanilla extract
1-1/4 teaspoons lemon juice, divided
Pastry for double-crust pie (9 inches)
5 cups sliced peeled tart apples (about 6 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Additional milk, optional

Steps:

  • In a large bowl, combine the walnuts, brown sugar, egg, milk, 1 tablespoon butter, vanilla and 1/4 teaspoon lemon juice. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Spread nut mixture over crust., In a large bowl, toss apples with remaining lemon juice. Combine the sugar, flour, cinnamon, nutmeg and salt; toss with apples. Spoon over the nut mixture; dot with remaining butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush top with a additional milk if desired. Bake at 375° for 50-60 minutes or until golden brown. Serve warm.

Nutrition Facts : Calories 468 calories, Fat 24g fat (9g saturated fat), Cholesterol 38mg cholesterol, Sodium 325mg sodium, Carbohydrate 62g carbohydrate (32g sugars, Fiber 3g fiber), Protein 4g protein.

DEEP-DISH GINGER-APPLE PIE



Deep-Dish Ginger-Apple Pie image

Ginger and cinnamon give classic apple pie just the right zing.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h20m

Yield 10

Number Of Ingredients 14

3 1/4 cups Gold Medal™ all-purpose flour
3 tablespoons sugar
1/2 teaspoon salt
1 3/4 cups cold butter
2/3 cup cold water
1/3 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 cup finely chopped crystallized ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
9 cups thinly sliced peeled tart apples (8 medium)
1/4 cup butter or margarine, cut into small pieces
1 egg, beaten
1 tablespoon sugar

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.

Nutrition Facts : Calories 587, Carbohydrate 61 g, Fat 7, Fiber 2 g, Protein 6 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 512 mg

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Apple ginger pie with walnut pastry is a delightful dessert that combines the sweet and tart flavors of apples with the spicy kick of ginger. In addition, the walnut pastry adds a nutty crunch to the soft and creamy filling. This dessert is perfect for fall when apples are in season and is great to enjoy with friends and family.

Ingredients:

To make the apple ginger pie with walnut pastry, you will need the following ingredients:
  • 1 1/2 cups of all-purpose flour
  • 1/2 cup of chopped walnuts
  • 1/4 teaspoon of salt
  • 1/2 cup (1 stick) of unsalted butter, chilled and cut into small pieces
  • 3 tablespoons of ice water
  • 1/2 cup of granulated sugar
  • 1/4 cup of all-purpose flour
  • 1/2 teaspoon of ground ginger
  • 1/4 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground allspice
  • 1/4 teaspoon of salt
  • 6 cups of thinly sliced peeled and cored apples (about 6 medium apples)
  • 1 tablespoon of lemon juice
  • 1 egg, beaten
  • 1 tablespoon of granulated sugar

Directions:

For the walnut pastry:
  1. In a food processor, pulse the all-purpose flour, chopped walnuts, and salt until finely ground.
  2. Add the chilled butter and pulse until the mixture looks like coarse sand.
  3. Add the ice water and pulse just until the dough comes together in a ball.
  4. Flatten the dough into a disc and wrap it in plastic wrap.
  5. Refrigerate the dough for at least 30 minutes before using.
For the filling:
  1. Preheat the oven to 375°F.
  2. In a large bowl, mix together the granulated sugar, all-purpose flour, ground ginger, ground cinnamon, ground allspice, and salt.
  3. Add the thinly sliced apples and lemon juice to the bowl and toss to coat well.
Assembly:
  1. On a lightly floured surface, roll out the chilled walnut pastry into a 12-inch circle.
  2. Transfer the pastry to a 9-inch pie dish and press it gently into the bottom and sides of the dish.
  3. Trim the excess pastry, leaving a 1-inch overhang around the edge of the dish.
  4. Pour the apple filling into the pastry crust, spreading it out evenly.
  5. Brush the edge of the pastry with the beaten egg and sprinkle the granulated sugar over the top.
  6. Bake the pie for 50 to 60 minutes, or until the crust is golden brown and the filling is bubbly.
  7. Let the pie cool on a wire rack for at least 30 minutes before serving.

Conclusion:

Apple ginger pie with walnut pastry is a decadent dessert that will leave you craving more. The combination of spices, fruit, and nutty pastry creates a delicious treat that is perfect for any occasion. Whether you are looking to impress your friends or indulge in a sweet treat, this recipe is a must-try. So, gather your ingredients and get ready to make an amazing apple ginger pie with walnut pastry!
Apple ginger pie with walnut pastry is a perfect dessert for anyone who loves the combination of sweet and spicy flavors. It is an excellent dessert to be served at family gatherings or dinner parties. However, making this flavorful dessert can be challenging, especially for a beginner. In this article, we will provide valuable tips to help you create the best apple ginger pie with walnut pastry.

Choosing the right apples:

The choice of apple is the most crucial factor in making the best apple ginger pie. The ideal apples for making this dessert are firm, sweet, and have a tart flavor. Granny Smith apples are the most commonly used apple for the pie due to its firm flesh and tartness. Other varieties that can be used include Honeycrisp, Braeburn, and Pink Lady apples.

Preparation of the apples:

After selecting the right apples, you need to prepare them adequately before making the pie. This involves peeling, coring, and slicing them into uniform pieces. To keep the apple slices from turning brown, toss the slices with lemon juice or vinegar.

The Ginger flavor:

The ginger flavor in the pie is crucial as it gives the pie its unique taste. You can use either fresh ginger or powdered ginger. However, using fresh ginger gives the pie a more vibrant and authentic ginger taste. For fresh ginger, peel and grate it finely before adding it to the apple mixture. For powdered ginger, use one or two teaspoons, depending on your preference.

The Walnut pastry:

The walnut pastry used to make the pie has a nutty, buttery flavor that complements the apple and ginger flavors. To make the walnut pastry, you will need flour, butter, sugar, salt, chopped walnuts, and ice-cold water. The key to making the perfect pastry is to ensure the butter is cold and cut it into small pieces. You can use a food processor or a pastry cutter to mix the ingredients until the dough forms. After rolling out the dough, refrigerate it for at least 30 minutes before using it.

Assembly:

To assemble the pie, first, preheat the oven to 400 degrees F. Take the chilled pie dough and roll it out into a circle using a rolling pin. Place the dough into a 9-inch pie dish, remove the excess dough, and crimp the edges. Next, mix the apple slices with ginger, sugar, flour, cinnamon, and nutmeg before placing them into the pie crust. Dot the top with butter before covering it with the remaining dough. Cut slits into the top of the dough to allow steam to escape. Finally, egg wash the top of the pie and sprinkle sugar on top.

Baking:

The key to a perfectly baked apple ginger pie lies in the baking process. Slide the pie into the preheated oven and bake it for about 45 to 55 minutes, until the top is golden brown and the filling is bubbling. To prevent the edges of the pie from burning, cover the edges with foil. After removing the pie from the oven, let it cool for at least 30 minutes before serving.

Conclusion:

In conclusion, making the perfect apple ginger pie with walnut pastry is not rocket science. By following these valuable tips, you can make an excellent dessert that will leave your guests asking for more. Remember, choosing the right apples, preparing them adequately, using fresh ginger, preparing the walnut pastry, assembling the pie correctly, and baking it correctly is key to a successful apple ginger pie. Try the recipe out and see how easy it can be making an apple ginger pie that will tantalize your taste buds.

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