Honey Ginger Apple Pie
Do you ever get on those ingredient kicks where you add a certain ingredient to everything you make? A few of mine have been: black beans, sweet potato and, zucchini. One might say that honey is a current kick that I am on, but our good friends gave us a 50 lb pail of amazing honey and I can’t resist, which I am realizing is definitely evidence that it is my current obsession. One ingredient that I always want to add to everything is fresh ginger, and I actually have 1 inch knobs of it in my freezer to add to smoothies, and somehow always double it in every recipe that calls for it, but my kids don’t like the spice of it (they take after their dad).
Well, I was enjoying a leftover slice of apple pie after Canadian Thanksgiving and thinking about how good it would be with a little kick of ginger and sweetened with honey. I played around and came up with this. The ginger adds the perfect unexpected element, but isn’t overwhelming and my kids that don’t like unexpected anything didn’t complain.
Just a little twist on a classic that is worth giving a try.
Honey Ginger Apple Pie
Makes one 9-inch pie
Ingredients
2.5 lbs apples (approx. 10 small apples, i like to do a mix of granny smith and macintosh/fuji)
½ cup honey
1 tbsp grated fresh ginger
Juice from 1 lemon
1 ½ tsp cinnamon
¼ tsp salt
¼ tsp nutmeg
⅛ tsp allspice
⅛ tsp cloves
¼ cup all purpose flour
¼ cup sugar (I like to use coconut sugar)
Directions
Preheat oven to 425º.
Peel the apples and slice into ¼ inch thick slices and put into a mixing bowl.
Toss apples in the sugar, flour and salt.
Cook together honey, spices, lemon juice and ginger on medium - medium low heat) for about 5 minutes. You want it to come to a low boil and thicken slightly. Remove from heat, let cool for 10 minutes.
Pour the slightly cooled honey ginger mixture over the apples until mixed.
Prepare your pie crust in a pie dish. Pour in apple mixture with juices. Put top crust on, or latticed top.
Cover edges with foil, bake for 25 minutes at 425º, reduce heat to 375º and bake for 35 minutes.
Let cool on a wire rack for a couple of hours.
This recipe also makes 5 mini pies. To cook mini pies: bake for 13 minutes at 425º, then reduce heat to 375º and bake for 20-25 minutes.
HONEY GINGER APPLE PIE
Ingredients
- 2.5 lbs apples (approx. 10 small apples, I like to do a mix of granny smith and macintosh/fuji)
- ½ cup honey
- 1 tbsp grated fresh ginger
- Juice from 1 lemon
- 1 ½ tsp cinnamon
- ¼ tsp salt
- ¼ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cloves
- ¼ cup all purpose flour
- ¼ cup sugar (I like to use coconut sugar)
- 1 batch of pie crust
Instructions
- Preheat oven to 425º.
- Peel the apples and slice into ¼ inch thick slices and put into a mixing bowl.
- Toss apples in the sugar, flour and salt.
- Cook together honey, spices, lemon juice and ginger on medium - medium low heat) for about 5 minutes. You want it to come to a low boil and thicken slightly. Remove from heat, let cool for 10 minutes.
- Pour the slightly cooled honey ginger mixture over the apples until mixed.
- Prepare your pie crust in a pie dish. Pour in apple mixture with juices. Put top crust on, or latticed top.
- Cover edges with foil, bake for 25 minutes at 425º, reduce heat to 375º and bake for 35 minutes.
- To cook mini pies: bake for 13 minutes at 425º, then reduce heat to 375º and bake for 20-25 minutes.
- Let cool on a wire rack for a couple of hours.