This ginger apple pie is a heavenly treat, replete with the flavors of apples, ginger, and a hint of spice. Learn how to make this great dessert from scratch with this recipe.

FOR THE CRUST – ½ cup blanched chopped almonds – 1 cup all-purpose flour – 1 tablespoon brown sugar – ¾ sticks of salted butter – ½ cup ice water APPLE FILLING – 8 apples – ¼ sticks of salted butter – A tablespoon of lemon juice – ½ teaspoon clove powder – 1 teaspoon of grated fresh ginger – ¾ cup brown sugar – 1 teaspoon cinnamon powder – ¼ cup all-purpose flour FOR THE EGG WASH – 1 yolk of a large egg – 1 tablespoon milk  – ¼ white teaspoon of granulated sugar – 1 tablespoon salted butter, melted TO ASSEMBLE – 1 cup all-purpose flour 


Ground the almond in the food processor to make coarse crumbs half the size of a grain of rice. Add flour, sugar, and butter. Pulse until it resembles peas. Add the cold water slowly, until the dough piles up into one big chunk.

Mix ingredients for the dough:

Remove from the bowl. Form a ball, wrap in plastic film, put it in a bowl, and leave it to rest in the refrigerator till you need it again.

Let it rest:

Core, peel, and cut the apples into either slices or cubes (your preference). In a saucepan or pot, mix the apples with butter, lemon juice, cloves, ginger, sugar, and cinnamon.

Mix apple filing ingredients:

Cover the saucepan and heat over very low heat (it should not reach a boil while cooking ) until the apples are cooked through but firm, stir gently once or twice to cook uniformly. This may take about 15 minutes, but the time will depend on the variety of apple you use (see notes). Remove apples from the heat and cool to room temperature. Once cooled, Sprinkle them with the flour until they are coated completely. Chill the apple mixture in the refrigerator.

Cooking the apple filling:

In a small bowl, combine egg yolk, milk, sugar, and butter. Whisk to combine.

Making the egg wash:

Roll out the dough into a big circle or 6 small ones (if you make it into tartlets) on a lightly floured surface to prevent it from sticking. Wrap the dough disk on the rolling pin to lift it off the surface.

Rolling out the dough:

Place the dough on a pie pan, and press lightly to shape it, covering the sides and bottom uniformly, and cutting the excess pastry with a knife. Brush the inside of the crust with the egg wash. Chill in the freezer while the oven is preheating.


Preheat oven temperature to 350 ºF [200 ºC]. Scoop the apple filling into the pie crust. Bake the pie for 15 - 20 minutes or until the crust turns golden brown.


Remove from oven and cool until warm to the touch before serving, or serve at room temperature.


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