Gingerbread is one of my all-time favorite flavours. Pair it with apples, and you’ll be wondering why you haven’t been combining these two your whole life! This festive pie has a spiced molasses pie crust that’s rich and dark like real gingerbread, and it’s filled to the brim with tart, juicy apples- a total holiday crowd-pleaser. The basic lattice top was layered with snowflakes (cut out with cookie cutters) for a festive, yet simple, pie topper.
3 medium granny smith apples, peeled, cored and sliced
3 medium gala apples, peeled, cored and sliced
1/4 cup pure maple syrup
2 tbsp lemon juice
1/4 cup all-purpose flour
2 tsp cinnamon
3 tbsp chopped candied ginger
In a large mixing bowl, whisk together flour, sugar, salt, and spices. Pour into a food processor. Add vegetable shortening and process together until the mixture is crumbly. Add cubed butter and process in short bursts. Pour in molasses and white vinegar and process lightly until just combined. Divide the dough in half and wrap each portion in saran wrap and set aside.
Peel, core, and chop the apples into a large mixing bowl, drizzling with lemon juice as you go. In a small mixing bowl, whisk flour and cinnamon together, then coat the apples with the mixture. Pour maple syrup over the apples and sprinkle in candied ginger, mix well.
Preheat the oven to 400° F. On a floured surface, roll out one dough ball to form the bottom crust and place into pie dish. Fill pie dish with apple mixture.
Roll out the second dough ball and cut long thin strips about 1/4" wide to form a lattice work over the apple mixture. Roll out the remaining dough and cut snowflake shapes with cookie cutters to garnish the edge of the pie. Fold up the rim of the bottom piece of crust and crimp with a fork around the outside edge of the pie.
Mix up the egg with a splash of water, then brush egg mixture over the pie crust and sprinkle with granulated sugar. Bake the pie at 400°F for 10 minutes, then turn the temperature down to 375°F and bake for another 35 minutes.