Fall Gingerbread Apple Pie
Prep time: 
Cook time: 
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Serves: 1 pie
A beautiful hybrid of flaky pie crust and gingerbread flavours, this Fall Gingerbread Apple Pie is bursting with warm apples and spices.
Pie Crust
  • 1 cup cold salted butter, cubed
  • 2 and ¼ cups all-purpose flour
  • 1 tsp. cinnamon
  • ¼ tsp. ground ginger
  • ¼ tsp. nutmeg
  • ⅓ cup cold water
  • 1 tsp. lemon juice
  • 2 tsp. molasses
  • 6 medium apples*
  • 2 tbsp. lemon juice
  • ¼ cup pure maple syrup
  • ¼ cup all-purpose flour
  • 2 tsp. cinnamon
  • Pinch of sea salt
Pie Crust
  1. In the bowl of a stand mixer, add the cold butter cubes, flour, cinnamon, ginger and nutmeg and mix with your hands to ensure the butter is coated in flour. Place in refrigerator.
  2. In a measuring cup, stir the cold water and lemon juice; place in freezer for 10 minutes.
  3. After 10 minutes, remove both the fridge and freezer bowls. Attach the stand mixer bowl and using the paddle attachment, mix on low until the butter is only pea-sized and the mixture resembles a coarse meal. While the mixer runs, carefully pour in the water and lemon juice mixture, as well as the molasses, in a slow, steady stream, increasing speed slightly if your mixer has trouble combining the dough. Within 20 seconds it will come together into a ball; stop mixer.
  4. Turn dough onto the counter, pressing in any small pieces that weren't incorporated during the mixing stage. Cut in half evenly and flatten each ball into a disk. Cover each in plastic wrap and refrigerate for at least 1 hour, or up to 2 days.
  1. Near the end of the 1 hour refrigeration (or whenever you're ready to use your dough), prepare the filling. Skin and slice your apples into ½ inch slices, then add them to a large bowl. Pour in the lemon juice, maple syrup, flour, cinnamon and sea salt and mix well. Set aside.
  1. Remove your pie crusts from the fridge and let sit for 5 minutes. Grease a 9 inch pie plate; set aside.
  2. Remove one dough disk from plastic wrap and roll out into a 12-14 inch diameter circle and lay inside the pie plate.
  3. Scoop filling into the pie evenly; set aside.
  4. Unwrap your second dough disk. If using leaf cookie cutters like I did, roll out and cut leaves, adding them in a circular pattern on top of the filling as you go. If you don't have cookie cutters, simply place the flattened dough on top of the filling, crimp edges, and cut a few steam vents in the centre.
  5. Place pie in the freezer while you preheat the oven to 425 degrees F.
  6. Place pie on a baking sheet and bake in preheated oven for about 1 hour, or until the crust is golden and the filling is bubbling. You can add tin foil on the top of the pie if your crust starts to burn.
  7. Let cool for 15 minutes, then enjoy.
* I used a mixture of Lobo and Granny Smith apples. I recommend at least half of your apples be Granny Smith, as they hold their shape while baking better than most.
Recipe by Crumb Kitchen at https://crumbkitchen.com/fall-gingerbread-apple-pie/