Jaggery Ginger Open Apple Pie

Jaggery Ginger Open Apple Pie

I don’t always choose to make things as “easy as apple pie.” Part of me likes to bend and twist things so I can feel like it’s my own. Simplicity is nice and all, but I love the intricacies you can unveil within the minimal space. That’s how I ended up with this Jaggery Ginger Open Apple Pie.

It’s molasses-y sweet with a little spice from the ginger and cinnamon, but all around cozy and comforting. I hope you enjoy making it!

Planning to make this recipe or have any questions?

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INGREDIENTS

Dough

  • AP Flour, 1 cup
  • Sugar, 1 tbsp
  • Salt, ¼ tsp
  • Cold, Unsalted Butter, 6 tbsp
  • Yogurt, ¼ cup
  • Baking Soda, 1/8 tsp

Apple Filling

  • Apples (any red variety), 5, peeled, diced
  • Ginger, 1 inch, finely minced
  • Lime, juice of 1
  • Jaggery, 1 cup
  • Sugar, 1/3 cup
  • Unsalted Butter, 2 tbsp
  • Cinnamon, 2 tsp
  • Salt, ¼ tsp
  • Vanilla Extract, 1 tsp
  • Cornstarch, 1 1/2 tbsp
  • Soft Caramels, 6-8 pieces

HOW TO MAKE IT

Start by making the pie dough.

Take the yogurt and the baking soda and mix really well in a cup, then set aside.

Combine the AP flour, sugar, and salt. Add this to a food processor.

Pulse in, by a tablespoon at a time, the cold, unsalted butter. *Make sure this is COLD butter so that it helps form crumbs when you pulse it. 

Now, add in the yogurt and pulse until it forms clumps.

Dump the dough into a bowl and knead into a ball. Roll this up in plastic and refrigerate for at least 30 minutes.

Now on to the apple filling.

In a mixing bowl, add the peeled/diced apples and the lime juice. Mix together and set aside.

In a deep skillet on medium heat, add the jaggery, sugar, and butter. Once it begins to meltdown, add in the apples. Let this cook for about 8-10 minutes so that it softens the apples.

Add in the cinnamon, salt, and vanilla extract. Mix well and continue cooking for another 3-4 minutes.

Once the apples are tender, remove from heat and mix in the cornstarch really well. Let this cool. *This will begin to thicken as it cools. 

Preheat the oven to 425 degrees. I used an 8×8 baking pan to make my pie, but you can use a regular 9″ pie dish if you’d like.

Take the dough out and roll it out to the shape of your pan (or close to it) making sure it’s at least a 1/2 cm thick. Place this in your pie pan and press it down and out to the edges of the pan. Ensure the dough is pressed up on the sides at least one inch. Use a fork and lightly poke in a few aeration holes (don’t go too crazy with it!).

Now, pour in half of your cooled apple filling. Take the caramel candies and slightly flatten them. Place them evenly on top of the filling. Now pour in the remaining filling.

Bake for 40 minutes or until the edges become golden brown. Done!

*Serve with vanilla ice cream and/or some whipped cream on top.

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