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

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Ingredients

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