A beautiful hybrid of flaky pie crust and gingerbread flavours, this Fall Gingerbread Apple Pie is bursting with warm apples and spices.
There are certain things at craft and kitchen stores that I can’t walk past and not buy. I love to buy pretty printed napkins and coloured paper straws, even though I only use straws for food photography and the napkins seem to haunt my cupboards for years, unused.
If there’s a really nice mixing bowl or cake stand that’s cheap, I’ll buy it. The same goes for mugs, which frustrates my boyfriend to no end as I don’t drink hot drinks ever. Once in a while I’ll have a tea or hot chocolate at work, but that’s it. Unfortunately, it’s impossible to avoid buying those cute little mugs from Chapters or Winners.
In the case of today’s Fall Gingerbread Apple Pie, I walked past some leaf cookie cutter stamps while in Michaels and HAD to buy them for a recipe. Truly. I had to.
How can you say no to something that makes a pie look like this?! Being pie crust-inept, these little stamps make any pie look good, even one coming from yours truly.
Even without those stamps, this pie would have been delicious. I’ve added some spices and molasses to my go-to pie crust recipe from Alana Chernila, filled the pie with freshly picked apples from my local orchard, and let my condo fill up with the mouthwatering scent of Fall Gingerbread Apple Pie. You know that smell. The one where every single person who walks in the door has to comment about how they NEED a slice of that pie when it’s finished baking.
The slightly more pronounced taste of spices, especially cinnamon and ginger, enhance the pie without making it truly gingerbread-like and rock hard. This goes incredibly well with vanilla bean ice cream, like any fruit pie. Make sure you keep that on hand!
And so, with this Fall Gingerbread Apple Pie, I wish you and yours a happy Thanksgiving. Enjoy!
Check out CK on Instagram! If you try out one of my recipes, tag @CrumbKitchen so I can see your delicious creations. 🙂
Total Cost = $5.23 (Budget breakdown below recipe)
- 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
- 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.
- In a measuring cup, stir the cold water and lemon juice; place in freezer for 10 minutes.
- 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.
- 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.
- 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.
- Remove your pie crusts from the fridge and let sit for 5 minutes. Grease a 9 inch pie plate; set aside.
- Remove one dough disk from plastic wrap and roll out into a 12-14 inch diameter circle and lay inside the pie plate.
- Scoop filling into the pie evenly; set aside.
- 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.
- Place pie in the freezer while you preheat the oven to 425 degrees F.
- 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.
- Let cool for 15 minutes, then enjoy.
Recipe adapted from Alana Chernila’s basic apple pie recipe in “The Homemade Kitchen” cookbook.
1 cup cold salted butter = $1.50
2 and 1/4 cups all-purpose flour = $0.27
1 tsp. cinnamon = $0.07
1/4 tsp. ground ginger = $0.02
1/4 tsp. nutmeg = $0.02
1/3 cup cold water = FREE!
1 tsp. lemon juice = $0.02
1.5 tsp. molasses = $0.05
6 medium apples = $2.50
2 tbsp. lemon juice = $0.12
1/4 cup pure maple syrup = $0.48
1/4 cup all-purpose flour = $0.03
2 tsp. cinnamon = $0.14
Pinch of sea salt = $0.01
Why it’s Cheap
Where else are you going to find a beautiful homemade pie for $5? As well, apples are in season right now, so you can usually get a great deal for them at your local grocery store or apple orchard.
Make it More Budget-Friendly
You can use honey in place of the maple syrup if you have that on hand!