Eileen’s Cinnamon Ginger Apple Pie

This pie is a variation of the recipe I learned from my grandmother when I was a young budding baker.  Pies traditionally contain sugar, but the apples are very sweet of their own accord.  Combined with the cinnamon and ginger, you get a wonderfully warm and savory pie with the sweetness from the apples and cinnamon.  Enjoy after any holiday meal, and feel good about it!  You can also use a gluten free crust and a gluten free flour (almond, millet, quinoa) in the making of the pie.

  • 8-10 Apples, peeled and cored
  • 1-2 Tsp Cinnamon
  • 1-2 Tsp Ginger Paste
  • Deep dish pie crust, regular or gluten free
  • Butter
  • Flour (white, spelt, millet, almond, or quinoa)

Slice the apples and put in a large bowl.  Slowly add the cinnamon and ginger to taste, and make sure that they are well incorporated into the apple mixture.  Coat the apple mixture with flour to ensure that the juices are not too runny.  Pour the mixture into the pie crust and place 5 tabs of butter around the top of the pile.  Cover with the top crust, pinching the edges together all the way around.  With a fork poke holes around the top of the crust to vent the steam as it cooks.  You can do a wash with egg white or milk if desired.

Bake at 350 for 40-60 minutes, until the crust is browned and the apples are soft when pierced with a knife.  Enjoy!

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