1 package (15 ounces) refrigerated piecrusts (2 crusts)
3 huge Golden delicious apples (1-1/4 pounds), peeled, cored, & sliced
3 huge Granny Smith apples (1-1/4 pounds), peeled, cored, & sliced
1/2 cup and 1 tablespoon sugar, divided
1/4 cup all-purpose flour
1 tablespoon minced candied ginger
1/2 teaspoon grated fresh ginger
1/2 teaspoon grated lemon peel
1/4 teaspoon ground ginger
1/4 teaspoon cinnamon
1 egg white, beaten
Directions
1. Heat oven to 425 degrees F. Unroll 1 piecrust & place in a 9-1/2-inch deep-dish pie plate. Press crust in to plate to smooth it out. Refrigerate. Unroll second crust; using one 3-inch cookie cutters, one an acorn & the other a leaf, cut out as lots of shapes as feasible. Place shapes on a baking sheet & refrigerate.
2. In a huge bowl, toss apples. In a smaller bowl, mix together 1/2 cup sugar, the flour, candied ginger, fresh ginger, lemon peel, ground ginger, & cinnamon. Stir sugar-and-spice mixture in to apples, tossing to coat well. Place apple mixture in chilled pie shell. Arrange cutout acorns & leaves over pie in a random pattern, leaving some areas uncovered. Whisk egg white with 1 tablespoon water, brush over top of crust, & sprinkle crust with remaining 1 tablespoon sugar. Bake 20 minutes.
3. Reduce oven temperature to 350 degrees F; bake 1 hour more. Let nice on wire rack. Pie can be stored at room temperature overnight. Warm in 350 degrees F oven for 15 minutes before serving.
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