Showing posts from November 8, 2009

Mom’s Apple Pie Recipe with a Crystallized Ginger Crust

Besides making the turkey for Thanksgiving, my mom always made apple pie.Her recipe for the filling was classic in its simplicity: apples, brown sugar, lemon juice, and raisins.I’ve played around with her recipe but never improved it.The crust, however, was a different matter. Over the years I tried dozens of recipes with varying results.When I finally settled on a recipe that worked there was still something missing.Sure I wanted the crust to be light and flaky with a buttery flavor and a little sweetness, all of which nicely framed the flavors of the apple filling but I still felt something was missing.I wanted the crust to add to the flavors of the apple pie, not just frame them. That’s when I hit on using crystallized ginger to add sweet-heat to the crust.Apple Pie with Crystallized Ginger CrustYou can use any tart apple or, as we prefer, one with more flavor like a Fuji.Yield: 6-8 slicesTime: 90 minutesIngredients6 large sized apples, washed, peeled, sliced 1/2” thick2 tablespoo…