For the crust:
2 sticks, unsalted butter, chilled and cut in pieces, divided
2 1/2 cups flour
1 teaspoon kosher salt
1 teaspoon sugar
1/2 cup ice water (the colder the better)
For the filling and topping:
8 large apples (a combination of Granny Smith, Braeburn, Gala and Golden Delicious are best), peeled, cored, cut into 8 slices and each slice cut into 1/4" chunks*
1/2 cup sugar, divided
1 chunk The Spice House Crystallized Ginger, minced
1 teaspoon The Spice House Ground Cinnamon
1/4 teaspoon The Spice House Ground Nutmeg
1/4 teaspoon kosher salt
3 Tablespoons cornstarch
Juice of 1 small lime
Juice of 1 small lemon
2 Tablespoons unsalted butter, cut-up
2 Tablespoons heavy cream
For the crust:
Freeze 1 1/2 sticks of cut-up butter on sheet trays, about 30 minutes. Refrigerate other 1/2 cut-up stick.
Combine flour, salt and sugar in a food processor. Add the refrigerated butter, pulse 10 times.
Add the frozen butter, pulse until course pebble crumbs form.
Add the ice water, pulse 10 times. Test and pulse a few more times if need be. (It should just come together. Do not over process. You want it to stay cold.)
Press out the dough into 2 discs onto saran wrap. Roll into 1/2" circles. Seal tightly and refrigerate 45 minutes and up to 2 days. Can be frozen up to 1 month.
For the filling:
Place cut-up apples mixed with 1/4 cup sugar in a colander over a bowl. Let drain for 1 1/2 hours. Pour reserved juice into a saucepan with the minced ginger. Cook down until ginger dissolves and only a few Tablespoons remain. Discard any ginger that hasn't dissolved.
Heat oven to 425°F and place rack onto lowest level of oven.
In a bowl, combine the apples, remaining sugar, cinnamon, nutmeg, salt, cornstarch, juices and ginger syrup.
Remove crusts from refrigerator. Roll out into discs. Place one disc into bottom of 9 1/2" glass deep dish pie plate. Pour in apple filling. Dot with butter pieces. Cover with remaining crust. I crimp mine in because no one seems to enjoy the extra crust in my house. Cut slits into top of pie. Brush with the cream.
Bake 45-50 minutes of until bubbling. Baking time depends on your oven, so keep a close watch on it the last 10 minutes or so as to not let burn.
Remove from oven and let cool a minimum of 4 hours.
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