I'm a holiday enthusiast, and once November hits, I'm all about festive music and decorations. There's an unmistakable joy in this season that inspires me to share my gratitude and warmth with those around me. As we enter this season of celebration, it's also a time to reflect on our blessings.
I'm grateful for the ease of traveling from California to Texas to be with family during the holidays. It's wonderful to express my culture through cooking and share my favorite recipes with everyone. While I'll save the rest of my gratitude for Thanksgiving dinner, I hope we can all take a moment to appreciate the good in our lives.
This year, I'm thrilled to be the one preparing our Thanksgiving feast. As someone who loves cooking, planning the menu for my family of four is a special task. While I usually stick to traditional dishes like mashed potatoes and green bean casserole, this year's menu features some exciting twists, including this delicious butternut squash dish and a vibrant carrot salad. I'm also elevating my apple pie by incorporating ginger, one of my favorite flavors!
I've baked countless apple pies, and they might just be my favorite dessert for Thanksgiving. Using Granny Smith apples ensures the pie isn't too sweet, and the spices create a cozy post-dinner treat. Plus, ginger not only adds flavor but also comes with health benefits, making me feel a little better about enjoying a slice after dinner. The combination of spicy ginger, sweet maple syrup, and warm cinnamon makes this dessert a standout for the holidays. Here are a few tips for this recipe:
– I prefer store-bought crusts, especially when I'm busy preparing the entire meal. But if you're up for it, making your own crust can be rewarding!
– I cut back on the maple syrup to prevent excess moisture, which can lead to a soggy crust.
– Blind-bake the bottom crust to avoid sogginess! I line the pie dish with crust, cover it with parchment paper, and fill it with pie weights, baking it at 425 degrees F for about 15 minutes. Then, I remove the weights and parchment and bake for another 5 minutes.
Happy baking this holiday season!
Print Recipe
Ingredients
- Two rolled pie crusts for a 9-inch pie dish (store-bought or homemade)
- 1/2 cup quality maple syrup
- 7 Granny Smith apples
- Juice and zest of 1 lemon
- 2 tablespoons brown sugar
- 1/2 teaspoon salt
- 2 tablespoons flour
- 1 1/2 tablespoons finely minced ginger (adjust to taste)
- 1 heaping teaspoon cinnamon
Instructions
- Preheat your oven to 425 degrees F. *Par-bake the bottom crust in a 9-inch pie dish according to your recipe's instructions.
- In a pot, heat the 1/2 cup of maple syrup over low-medium heat. Simmer for 10-15 minutes until it thickens and reduces by half. Stir occasionally.
- While the syrup simmers, peel and slice the apples into 1/4-inch pieces. In a large bowl, combine the apples with lemon juice and zest, brown sugar, salt, flour, ginger, and cinnamon. Once the syrup has cooled slightly, add it to the apple mixture. *Avoid letting the syrup cool too long to prevent crystallization.
- Toss the apples with the syrup and spices until evenly coated.
- Transfer the filling into the par-baked crust, layering it evenly and adding any leftover liquid from the bowl. Cover with a vented top crust.
- Place the pie on a lined baking sheet to catch any drips. Bake for 20 minutes at 425 degrees F, then lower the temperature to 325 degrees F and bake for an additional 40-45 minutes, until the crust turns golden brown. *If the edges brown too quickly, shield them with foil.
- Once baked, let the pie cool on a wire rack.
- Serve with a scoop of ice cream for a delightful finish!
