Best Gingerbread Apple Pie Recipes

Gingerbread Apple Pie image

Provided by BB2011

Categories Pie

Time 1h5m

Yield 8-12 slices, 8-12 serving(s)

Number Of Ingredients 20

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
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

Steps:

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.

Nutrition Facts : Calories 402.2, Fat 13.6, SaturatedFat 2.2, Sodium 338.3, Carbohydrate 70.1, Fiber 3.8, Sugar 45.8, Protein 2.9

Gingerbread Apple Pie image

Provided by Marcia McCance

Number Of Ingredients 19

PIE CRUST:
2 c all purpose flour
1 Tbsp granulated white sugar
1/2 tsp salt
1 1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 c cold unsalted butter, cubed
1/4 c molasses
1 Tbsp white vinegar
APPLE FILLING:
6 medium apples, peeled, cored and sliced
3/4 c granulated white sugar
1/4 c all-purpose flour
1 tsp cinnamon
FINISHING:
1 Tbsp milk
1 tsp granulated white sugar

Steps:

1. To make the pastry, whisk the flour, sugar, salt and spices in a large mixing bowl. Cut in the butter using a hand pastry blender (this can also be done with two knives cutting across each other) just until the mixture is uniformly crumbly.
2. In a small bowl, combine the molasses and vinegar and stir the wet ingredients into the dry ingredients using a fork. Divide the pastry in half and form into two balls. Wrap one ball in plastic wrap and set aside in the fridge. Roll the other ball on a floured surface and transfer to a 9-inch pie plate and trim and build up the edges, then place this in the fridge.
3. To make the filling, add the apples to a large mixing bowl. In a smaller bowl, mix the sugar, flour and cinnamon. Pour the dry ingredients over the apples and toss to coat. Add the filling to the pie plate and put back into the fridge.
4. To form the top crust, roll out the other ball of pastry to a 1/4-inch thickness and use a gingerbread man cookie cutter to make six cut-outs, arranging them over the pie as a top crust leaving vent holes. To finish, brush the top crust with the milk and sprinkled with the sugar.
5. A. Two step baking process: Bake the pie in a pre-heated 400 (F) degree oven on the bottom rack for 10 minutes, B. then transfer to the middle rack to bake for another 35 minutes at 375 (F) degrees.
6. Pinched from: http://www.familyfeedbag.com/2012/11/gingerbread-apple-pie.html