Gingerbread Spice Apple Pie
A warm and fragrant apple pie infused with gingerbread spices, perfect for cozy fall days.
Ingredients
Dough
- 2 ⅔ cups all-purpose flour
- 3 tbsp dark brown sugar
- 1 tbsp granulated sugar
- ½ tsp salt
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground clove
- 1 cup unsalted butter (very cold, cut into cubes)
- ½ cup ice cold water
Filling
- 2 ½ lbs mixed tart and sweet apples (peeled and sliced)
- ½ cup light or dark brown sugar (packed)
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- 1 tbsp all purpose flour
- 1 ½ tbsp corn starch
- 2 tsp dark cooking molasses
- 2 tsp freshly grated ginger
- 1 large egg
- pinch salt
- 1 tbsp coarse sugar (for sprinkling)
Instructions
- Mix flour, sugars, spices, and salt; cut in butter until crumbly. Add water gradually, form dough, chill for 2 hours.
- Prepare filling by tossing sliced apples with sugar, spices, flour, starch, ginger, and molasses.
- Roll out dough, fit into a deep 8-inch dish, and chill. Roll second half into a large circle and cut strips for lattice or a full circle.
- Fill crust with apple mixture, weave lattice if using, trim and seal edges. Chill pie for 10 minutes, then brush with egg wash and sprinkle with coarse sugar.
- Bake at 425°F (220°C) for 25 minutes, then reduce to 350°F (175°C) and bake for 45-55 minutes until golden and bubbling. Cool before serving.
Notes
Use a deep 8-inch dish to ensure enough space for filling and crust.