Here’s the thing I love about my daughter’s cooking: Mari is fearless. Dishes I would never attempt to cook—because it looks too complicated, because I don’t trust my skills enough, because baking is not my “thing,”—girlpie attacks with great gusto. Put a cookbook, Bon Apetit magazine or Pinterest recipe in front of the girl and she will whip it up with a skill and, more importantly, an ease that takes my breath (and tastebuds!) away. She’s been cooking full meals for our family for several years now, but lately, my 15-year-old is getting in some lessons on how to plan the meal, set a budget for ingredients, grocery shop for it all solo dolo, then bring it back to the house to prepare. I’m here for this. And especially for her latest obsession: baking—in particular, this glorious Cider Apple Pie recipe.
She discovered it in The Southern Pie Book,a gift from my friend and agent, Victoria. One evening on a particularly cold winter’s night, when she decided to serve up one of her prized “surprise” dinners, she whipped up a hearty chicken and dumpling stew, and then hit us with this home made sugary goodness. Ever since that moment when she blew our minds with that Cider Apple Pie (she makes it with a home made Apple Cider drizzle, y’all), we’ve been demanding repeats whenever we have a special occasion or guests come over to the house. I figure I can get her to make it at least a half dozen more times before she rails against it and decides she won’t make it for me anymore. Until then, though, I’mma get my fill.
I’m not a baker, but girlpie swears it’s rather easy to make. What makes this apple pie recipe a standout is the caramelized ginger, which gives it an unusual, spicy zing that makes it downright addictive. You won’t stop at one slice. Which my waistline does not appreciate, but my tongue thinks is all kinds of awesome.
CIDER APPLE PIE
(adapted from The Southern Pie Book)
What You’ll Need
7 Honeycrisp or Pink Lady apples
1/2 cup sugar
1/4 cup all-purpose flour
2 tbsp. chopped crystallized ginger
1 tsp lemon zest
1/2 tsp ground cinnamon
1/4 tsp table salt
Apple Cider Drizzle (recipe below)
2 pie crusts (recipe below)
1 1/4 cups all-purpose flour
1/2 cup cold butter cut into pieces
1/4 tsp table salt
4 to 5 tbsp ice water
Apple Cider Drizzle
4 cups apple cider
1.2 cup firmly packed light brown sugar
2 tbsp. butter
How To Make It
1. Prepare the pie crusts and Apple Cider Drizzle (recipes below)
2. Preheat oven to 400 degrees. While it warms, put the apples, sugar, flour, ginger, lemon zest, cinnamon, salt and half of the Apple Cider Drizzle into a large bowl and toss gently to coat.
3. On a lightly-floured surface, roll one of the pie crusts into a 13-inch circle and fit it into a 9-inch plate. Spoon the apple mixture into the crust.
4. On a lightly-floured surface, roll the second pie crust into an 11-inch circle and cut into 1-inch-wide strips. Arrange the strips in a lattice design over the filling, pressing the ends of the strops to seal the bottom pie crust. Brush the crust with cream.
5. Put pie on middle oven rack and bake at 400 for 50 to 55 minutes or until juices are thick and bubbly and crust is golden brown. Put aluminum foil on the edges to prevent excessive browning, and place a pan beneath the pie to catch any overflowing juices.
6. Microwave the rest of the Apple Cider Drizzle on high until warm and spoon over each serving.
1. Combine first three ingredients in a bowl until the mixture resembles peas. Sprinkle ice water, 1 tbsp at a time, over surface of the mixture and stir with a fork until dry ingredients are moistened. Shape into a ball; cover and chill 30 minutes.
2. Preheat over to 425 degrees; roll dough into a 13-inch circle on a lightly floured surface, and fit it into a 9-inch pie plate. Fold edges under and crimp to secure.
3. Line pastry with aluminum foil and fill with a pie weight (Mari uses dried beans). Bake for 15 minutes, then remove weights and foil and bake for another 5 or 10 minutes or until golden brown. Cool on a wire rack.
Apple Cider Drizzle
1. Bring apple cider to a boil in a large saucepan over medium-high heat. Boil 35 minutes or until reduced to 2/3 cup. Stir in brown sugar and butter; cook, stirring constantly, two minutes or until sugar dissolves and mixture is smooth. Remove from heat; cool for an hour.
Mom. NY Times bestselling author. Pop culture ninja. Unapologetic lover of shoes, bacon and babies. Nice with the verbs. Founder of the top black parenting website, MyBrownBaby.