Ginger Gold Apple Pie
Use Your Early Season Heirlooms
Ginger Gold apples arrive on the apple scene in early September. They are evidently a cross between the Golden Delicious and Albermarle Pippin, but the few stories really don't nail their origin cconclusively ... it sounds like they were a happy accident.
They have a lovely spicy sweet flavor and are juicy and crisp when fresh. They aren't great keepers though, so plan to use them quickly. They'll store well in the fridge temporarily ... but don't think they'll improve with age.
Choose apples that feel dense and heavy in your hand. Like the Golden Delicious they tend to get a little grainy and dry as they age, which renders them useful for applesauce or chicken food.
Serve fresh with cheese and fig preserves. They also work up well in a pie as long as you don't make the chunks too big. They are also lovely in strudal if you are feeling really ambitious!
This is hands-down our favorite apple pie recipe so far.
5-7 apples, peeled, cored, and sliced fairly thick 3/4 c. white sugar 1/4 tsp grated nutmeg 1 tsp cinnamon 1 tbsp Minute Tapioca dash of salt 1 tbsp butter
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Line pie plate with pastry.
Whisk sugar, spices, salt, and tapioca together in a large bowl. Toss with apples.
Lay a row of apple slices all over the bottom as tightly as you can. Make it pretty if you want. Then pile on the rest of the apples. Scrape every bit of the sugar and juice on top of the pie. Dot over with butter. Dampen edges of undercrust, cover with upper crust and press edges together. Bake. Loosely cover the pie completely with aluminum foil and set in the middle of hot oven (400º F.). Bake for 45 minutes. Remove aluminum foil for the last fifteen minutes and bake until the pie starts to bubble.
Remove pie from oven and set on a rack to cool. |
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