Ginger Spice Apple Tart Recipes

CANDIED GINGER APPLE PIE

Steps:

• For the crust: Put the flour, sugar and salt into the bowl of a food processor fitted with the pastry blade and pulse a few times to combine. Add the butter and pulse a few times until the mixture resembles fine gravel. Add 1/4 cup ice water a few tablespoons at a time until the dough comes together and forms a ball. Remove from the food processor, divide in two and form each piece into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use.
• For the filling: In a large bowl, combine the apples, sugar, cornstarch, crystallized ginger, cinnamon, lemon juice, vanilla bean paste and salt.
• Preheat the oven to 425 degrees F and remove one of the disks of dough from the refrigerator. If necessary, leave to soften for 10 minutes or so. On a floured surface, roll out the disk into a 12-inch round about 1/8-inch thick. Transfer to a 9-inch pie dish and gently press into place, eliminating any air pockets. Trim the dough overhang to 1/2 inch.
• On a floured surface, roll the second disk into a 12-inch round about 1/8-inch thick. Transfer the apple filling to the dough-lined dish. On top of the filling, add the second crust, allowing each to overhang by 1/2 inch. Fold the top crust edges over the overhang of the bottom crust and crimp the edges to seal. Cut six slits into the top crust.
• Beat the egg with 1 to 2 tablespoons of water. Using a pastry brush, lightly paint the crust with the egg. Using aluminum foil, make a "collar" around the edges of the pie to prevent it from browning too quickly.
• Bake 15 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden brown and the filling is bubbly, about 1 hour. (Remove the foil collar for the last 10 to 15 minutes.)
• Transfer the pie to a rack and cool completely.
• Serve with a scoop of vanilla ice cream.

APPLE GINGER PIE WITH CIDER-BOURBON SAUCE

Steps:

• For Crust :
• Mix flour, sugar, salt and apple pie spice in processor. Add butter and shortening and cut in until mixture resembles coarse meal. Add sour cream and blend in using on/off turns just until dough forms. Turn out dough onto lightly floured surface. Divide in half. Form each half into a ball; flatten into disk. Wrap each disk in plastic wrap and refrigerate 1 hour.
• For Filling:
• Preheat oven to 400°F. Toss first 6 ingredients together in bowl.
• Roll out 1 dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet; invert dough into 9 1/2-inch deep-dish glass pie dish. Peel off plastic. Roll out remaining dough disk between sheets of plastic wrap to 13-inch round. Peel off top sheet of plastic. Mound filling in pie dish. Invert dough over filling. Peel off plastic. Pinch edges of dough to seal. Trim excess crust. Crimp edges decoratively. Cut 5 slashes in top of dough to allow steam to escape. Brush top with milk and sprinkle with sugar. Bake until golden brown, covering with foil if browning too quickly, about 1 hour.
• Let pie stand until just slightly warm, about 1 hour. Serve pie with ice cream and Cider-Bourbon Sauce.
• For the cider-bourbon sauce:
• Boil apple cider in heavy medium saucepan until reduced to 3/4 cup, about 45 minutes. Add butter and sugar and whisk until butter melts. Boil 3 minutes, whisking occasionally. Remove from heat. Whisk in bourbon. Cool sauce completely before serving.