Apple Ginger Pie RusticaApple Ginger Pie Rustica
1 Each-Refrigerated Pie Crust Dough 4 Each-Granny Smith Apples 1 Each-Lemon-juice of 3 Tablespoons-Unsalted Butter 1/2 Teaspoon-Almond Extract-or vanilla extract 3 Tablespoons-Brown sugar 2 Tablespoons-Fresh Ginger-grated 1/4 Teaspoon-Ground Cinnamon 1/4 Cup-All Purpose Flour 1 Each-Egg Yolk 1 Tablespoon-Milk Dusting: 2 Tablespoons-Brown Sugar 1 Teaspoon-Powdered Ginger 1/4 Teaspoon-Ground Cinnamon Combine sugar, ginger and cinnamon, set aside Directions: Preheat oven 425 degrees Peel apples, remove from core, slice into wedges and place in a mixing bowl. Add lemon juice and mix to combine. Melt butter in a large non stick pan over medium heat until starting to foam. Add apples/lemon juice, almond extract sugar, fresh ginger and cinnamon and stir to combine. Cook stirring frequently to slightly soften the apples. Add flour, stir to incorporate and cook until liquid in pan begins to thicken, about 5 to 7 minutes. Remove and let cool to room temperature, about 10 to 15 minutes. Remove pie dough from package, flour both sides and gently roll dough out to about a 14” diameter. Place dough on a butter sheet tray and place filling in center of the pie dough. Leave a 3” edge all the way around pie dough. Fold edges of dough over filling, pleating each fold all the way around the filling. It will not cover the filling the center portion of the pie should be exposing the apple filling. Whisk the egg yolk and milk together and brush all over the pie. Sprinkle the entire pie with the dusting mixture. Place in preheated over and cook until golden brown, about 20 minutes. Remove from oven and let slightly cool, cut into wedges and serve with vanilla ice cream. |
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