Ginger Pie Filling
¼-1/3 cup minced young ginger (I used 1/3 cup)
1/3 cup apple juice (or rum)
1/2 cup brown sugar
1 cup maple syrup
8 Tbl unsalted butter, room temperature
¼ tsp salt
3 eggs
2.5 Tbl all purpose flour
¼ cup cream
1 tsp cinnamon
1 tsp lemon zest
Pie Crust Recipe:
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter, chilled and diced
1/4 cup ice water
1/2 tsp apple cider vinegar
At least one hour before beginning, combine the ginger and apple juice in a small bowl and set aside.
Prepare pie crust by combining flour,salt and butter in food processor until mixture resembles sand. Add vinegar then add water slowly until dough comes together. Wrap in plastic and refrigerate for 1hour or overnight.
For the filling cream the butter, maple syrup and sugar. Add eggs one at the time and mix after each addition. Add remaining ingredients, including the apple juice and ginger, and combine thoroughly.
Prepare pie crust by combining flour,salt and butter in food processor until mixture resembles sand. Add vinegar then add water slowly until dough comes together. Wrap in plastic and refrigerate for 1hour or overnight.
Pour the mixture into the pie crust and bake at 350F about 50 minutes, until the center has mostly set, but is still just a little wobbly – it will firm on standing. It should have a slightly darkened, crusty top.
Recipe adapted from: http://matthew-rowley.blogspot.com/2010/03/ginger-pie-rescued-recipe.html
Music by Gil Wanders – Dreams – https://thmatc.co/?l=A8C14785
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Original of the video here
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