Apple Ginger Pie


2 hours (includes chilling time)


50 minutes




For the crust:

  • 1 ¾ cups flour

  • 2 tablespoons cornstarch

  • 1 teaspoon salt

  • 2 tablespoons sugar

  • ¾ cup cold unsalted butter, cubed

  • ⅓ cup ice water, plus more as needed

  • 1 teaspoon Bragg apple cider vinegar

For the ginger crumble:

  • ½ cup flour

  • ⅓ cup packed brown sugar

  • ½ teaspoon ground ginger

  • ¼ cup unsalted butter, softened

For the apple filling:

  • 5-6 tart cooking apples (about 6 cups), peeled and sliced ¼ inch thick

  • 1 tablespoon Bragg citrus ginger apple cider vinegar

  • ½ cup sugar

  • ¼ cup packed brown sugar

  • ¼ cup flour

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ¼ teaspoon salt

In this recipe:

  • Make the crust. In the bowl of a food processor combine the flour, cornstarch, salt, and sugar; pulse to combine. Add the butter cubes and pulse until a coarse meal forms. Slowly add in the cold water and apple cider vinegar and pulse just until a rough dough forms. The mixture should hold together when pinched. If the mixture is too dry and doesn't hold together when pinched, add in more ice water, one teaspoon at a time, until the dough comes together.
  • Dump the dough out onto a lightly floured work surface. Gently knead the dough into a ball and form it into a disc. Wrap the dough and chill for 30 minutes.
  • Roll out the dough on a floured surface to a 12 inch circle. Place in a 9 inch pie plate. Trim the dough overhang to about ¼ inch and flute the edges. Refrigerate for 30 minutes.
  • Make the ginger crumble. In a medium bowl, whisk together the flour, sugar, brown sugar, ground ginger, and salt. Add the butter and combine with your fingers until the mixture holds together when pinched. Refrigerate until ready to use.
  • Make the apple filling. In a large bowl, toss the apples with the citrus ginger apple cider vinegar, sugar, brown sugar, flour, cinnamon, ginger and salt.
  • Assemble and bake the pie. Position an oven rack in the lower third of the oven and heat the oven to 425°F.
  • Transfer the apple mixture into the shell. Top with the ginger crumble.
  • Place the pie on a foil-lined baking sheet, transfer to the oven and bake for 20 minutes. Reduce the heat to 375°F and bake until the apples are tender and the juices are bubbling around the edges, about 30 to 35 minutes. Cover the pie loosely with foil if the pie begins to brown too much during baking. Remove from the oven and let cool on a rack for 3 to 4 hours before serving.

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