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.

GINGER SPICE APPLE TART

Steps:

• Preheat oven to 375°F. Let pie crusts stand at room temperature according to package directions. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle. Transfer pie crust to a 10x2-inch round tart pan with removable bottom or a 10-inch deep-dish pie plate. Trim crust to the edge of the pan. Set aside.
• Unroll remaining pie crust. Using a 2- to 3-inch star cutter or other desired cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside.
• In a large saucepan heat LUCKY LEAF Premium Apple Pie Filling, butter, 1 Tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently.
• Pour apple filling into pastry-lined tart pan. Place the pastry with the cutouts atop the filling. Trim pastry to edge of tart pan and gently press the top pastry to the bottom pastry to seal. If using a pie plate, fold top pastry under bottom pastry and pinch to seal; crimp edge as desired.
• Place star cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry with nonstick cooking spray. In a small bowl combine sugar and 1/4 teaspoon cinnamon; sprinkle over pastry. Place tart on a foil-lined baking sheet.
• To prevent over-browning, cover the edge of the tart or pie with foil. Bake for 40 minutes. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly. Cool on a wire rack about 1 hour. Remove sides of the tart pan. Serve warm. If desired, top with whipped topping and additional crystallized ginger.

GINGER SPICE CRANBERRY APPLE STREUSEL PIE

Steps:

• Position rack in center of oven. Set a heavy duty rimmed baking sheet on rack and heat oven to 350. In medium bowl, mix flour, sugar, walnuts and salt. Using your fingers, blend butter into flour mixture. Set aside. To make filling, peel, quarter and core each apple. Cut each quarter lengthwise into 1/4 inch thick slices and then cut each slice crosswise at 1/4 inch intervals to make tiny rectangles. In food processor, pulse cranberries with 3/4 cup of the sugar until coarsely chopped. In large bowl, mix the remaining 6 T. sugar with flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in cranberry mixture and apples. Mound filling into piecrust. Sprinkle streusel topping over apple mixture, pressing streusel between your fingers into small lumps as you sprinkle. Put pie on heated baking sheet and bake until streusel is deeply browned and the filling is bubbling vigorously at the edge of the pie, 65 to 75 minutes. Check every 20 minutes, and if pastry edge or streusel browns before filling is done, loosely cover top or edges of pit as needed with foil. Transfer to a rack and cool completely before serving. Pie can be stored at room temperature for up to 2 days. Note: A blind baked pie shell is one that has been partially baked.