This is a fairly traditional apple pie, with the slightest twist -- a bit of fresh ginger. The ginger is an ideal compliment to the tart-sweet fruit, adding just a bit of zing to a familiar treat.
APPLE GINGER PIE
- unbaked 9" pie shell
- tart apples to fill pie shell, peeled, cored, and sliced, about 5 c.
- 1/3 c. sugar (part brown sugar)
- 1/2 c. golden raisins
- 1 T. grated fresh ginger
- dash nutmeg
- 3 T. flour
- 3/4 c. whole wheat pastry flour
- 1/3 c. brown sugar
- dash cinnamon
- dash salt
- 5 T. butter
Preheat oven to 425F.
Combine all filling ingredients and set aside.
Combine flour, sugar, cinnamon, and salt; mix well. Add butter and work into mixture until it's well combined and crumbly.
Pour apples into pie shell; sprinkle topping to cover the apples right up to the crust.
Place in oven and immediately turn heat down to 375F. Bake about 1 hour.
Don't hesitate to enjoy it with a slice of good cheddar cheese or top it with a little vanilla ice cream.
And don't hesitate to cook, eat, dance, love!