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Deep-Dish Ginger-Apple Pie

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  • Prep 35 min
  • Total 2 hr 20 min
  • Servings 10
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Ginger and cinnamon give classic apple pie just the right zing.
By Betty Crocker Kitchens
Updated Feb 23, 2017
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Ingredients

Pastry

  • 3 1/4 cups Gold Medal™ all-purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 3/4 cups cold butter
  • 2/3 cup cold water

Filling

  • 1/3 cup sugar
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1/4 cup finely chopped crystallized ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 9 cups thinly sliced peeled tart apples (8 medium)
  • 1/4 cup butter or margarine, cut into small pieces
  • 1 egg, beaten
  • 1 tablespoon sugar
Make With
Gold Medal Flour

Steps

  • 1
    In medium bowl, mix 3 1/4 cups flour, 3 tablespoons sugar and 1/2 teaspoon salt. Cut in 1 3/4 cups butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry leaves side of bowl (2 to 3 teaspoons more water can be added if necessary).
  • 2
    On lightly floured surface, gather pastry into a ball. Divide dough in half; shape into 2 flattened rounds. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable.
  • 3
    Heat oven to 425°F. On lightly floured surface, roll 1 pastry round, using floured rolling pin, into round 3 inches larger than upside-down 9 1/2-inch deep-dish glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry. Refrigerate until ready to fill.
  • 4
    In large bowl, mix 1/3 cup sugar, 1/4 cup flour, the ginger, cinnamon and 1/4 teaspoon salt. Stir in apples until coated. Spoon filling into crust-lined plate. Dot with 1/4 cup butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
  • 5
    Roll remaining pastry into 11-inch round. Fold pastry into quarters. Unfold pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing rim to seal; flute as desired. Brush with egg. Sprinkle with 1 tablespoon sugar. Cut slits in top crust.
  • 6
    Bake 55 to 60 minutes or until crust is brown and apples are tender. Serve warm or cool.

Tips from the Betty Crocker Kitchens

  • tip 1
    If crust starts to get too brown during baking, cover edges of pie with foil.

Nutrition

587 Calories, 38g Total Fat, 6g Protein, 61g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
587
Total Fat
38g
0%
Saturated Fat
24g
0%
Sodium
512mg
0%
Total Carbohydrate
61g
0%
Dietary Fiber
2g
0%
Protein
6g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 Fruit; 1 Other Carbohydrate; 7 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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