Mabon Recipes: Gram's Apple Pie

Can I start by saying I LOVE THIS PIE! Grams wasn't heavy on traditional spices or sweet apples and it makes this my favorite. She used fresh ginger which is also harvested in the fall, so another win for fall harvest! Yes, ginger. It's amazing. Just go to the market, break yourself off a 1-2" knuckle and make it. I swear it's worth it!

Gram's Apple Pie, Thanksgiving 2017

A few tips on prep:

• Peel apples by any means necessary - knife, peeler, fancy gadget, or just don't . It's up to you.
• The thinner you slice your apples the softer they'll be in the finished pie. I leave mine in bite size chunks for this reason.
• Don't let ginger scare you! Freeze the knuckle (that's what the piece is called.. the whole thing sis a hand or paw), peel it by scraping the edge of a spoon over it, and grate it on your smallest holes in your cheese grater.
• Sweeten according to taste and apples. Some apples are sweet, some are tart, and you may not like a really sweet pie. The first cooling step gives you a chance to taste for sweetness.

Gram's Apple Pie

Fills one 10" deep dish pie plate to busting, and remember: I can't make scratch pie crust LOL! Feel free to use your own if you have a favorite crust recipe!

Ingredients:

• 2 packages of refrigerated pie crust, room temperature
• 5-7 lbs preferred apples, cored and peeled, sliced to preference
• 2" knuckle of ginger peeled and grated or two tablespoons ginger paste
• 1/4-1 c sugar or sugar substitute to taste
• 1 tsp cinnamon
• 1/4-1/2 tsp nutmeg to taste
• 2-4 tbsp flour
• splash of heavy cream or water
• egg wash (1 egg beaten with 1 tbsp water or 1 tbsp honey)

Directions:

1. Preheat Oven to 375°
2. Prep all ingredients before working on crust.
3. Lay 2 crusts together on lightly floured counter and indent with fingers to meld together. Fold into itself 4 times to create layers and the roll out to 14-16" and place in bottom and over edges of deep dish pie plate, fitting to sides.
4. "Dock" by poking bottom and sides with a fork and set aside uncovered to slightly dry.
5. Repeat by roll the second set of crusts together and then cover with a slightly damp towel in a cool area.
6. Pour apples, cinnamon, nutmeg, and half your sugar into a dutch oven, over medium heat on the stove top. Stir to coat. As your apples heat up they will release moisture and create a syrup with the sugar.
7. Stir frequently until apples heat through (if you want softer apples, begin to soften slightly) and taste for sugar and spices. Add to taste.
8. Stir flour and cream (or water) into the apples and remove from heat.
9. Make sure your crust hasn't shrunk and re-stretch over pan if necessary. Place on pizza pan or cookie sheet for stability.
10. If you want to create a lattice or other cut designs in your top crust, prep this now.
11. Pour warm apples into bottom pie crust, heaping in center to prevent over flowing.
12. Place top crust on pie, pinching edges together and cutting excess on edges with scissors or knife. If using a whole top crust, slice vents into crust (see pic above)
13. Brush lightly with egg wash.
14. Place in 375° oven for 20 minutes until lightly browned.
15. Lower heat to 350° and cook another 45-60 minutes, until golden brown and bubbly. If it browns too fast, place a sheet of aluminum loosely over the top.
16. Cool for at least one hour at room temperature before serving... with vanilla ice cream if you have it!

I store this in the fridge (if it lasts) and cover tightly with aluminum foil. I warm it up about 30 seconds in microwave sometimes or I just devour it cold!

I also love that this is my grandmother's recipe. It's ancestral. It's home. ...    I'm sure over the years I've unknowingly changed a few things, but when my friends and family fight over the last piece.... I think it's doing ok. :)

Oh and all those crust edges and scraps that are left over? Brush some egg wash on them, coat them in cinnamon sugar and bake them up! It keeps the kids occupied while they wait!