{"id":30218,"date":"2012-09-08T06:20:57","date_gmt":"2012-09-08T13:20:57","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=30218"},"modified":"2012-09-08T06:19:31","modified_gmt":"2012-09-08T13:19:31","slug":"ginger-and-lemon-thyme-spiced-apple-pie","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/desserts-sweets\/ginger-and-lemon-thyme-spiced-apple-pie\/","title":{"rendered":"Apple Pie with Lemon Thyme and Ginger"},"content":{"rendered":"

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Here we are at the tail end of summer and\u00a0preparing ourselves to gradually make the transition to cooler weather and different lines of colors on the shelves.\u00a0This\u00a0is an Apple Pie, spiced a little differently than the\u00a0classic warm flavors of fall.<\/p>\n

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\"Apple<\/p>\n

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Before I start writing any more, I owe all of you a very big apology. Few days back as I was editing this post, the busy fingers hit the wrong button and this post got published, with nothing but a half written recipe. I realized what I did in a few minutes, but even that little time was long enough to get all the readers\/rss to get updated! So many of you came by only to be greeted by a Not Found<\/strong><\/span> or Nothing Found<\/span><\/strong> page. I was always afraid I was going to do this one day, and it happened and\u00a0I can only hope now that it does not ever happen again. ‘Am very very sorry for the inconvenience!!<\/em><\/p>\n

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Now let us move on with the hope that I won’t be\u00a0so\u00a0careless\u00a0again.<\/p>\n

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The elegant Pink Lady(s) have been gracing our home for the past few weeks. We have fallen for the crisp and sweet nature with a\u00a0whisper of\u00a0 humorous tart in them.<\/em><\/p>\n

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Apple Pies have always reminded me of the Fall. I love a good apple pie, but I love it even more when leaves twirls and rustles on the streets. The warm, homemade pies with flaky crusts, dancing whiffs of cinnamon and spices\u00a0along big dollop\u00a0of cream over a\u00a0generous slice,\u00a0is an image that only harmonizes with autumn in my mind.\u00a0Having said what I did, a couple of weeks back a sudden urge\u00a0compelled me to bake an apple pie;\u00a0 in the midst of summer. We are having a 100 degree F or more here for the past week. The fall only seems like a dream.\u00a0 I think I am ready for some cooler weather.<\/p>\n

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That\u00a0afternoon, I found five apples. It was time to go get more fruits, I thought. Schools would open in a couple of days and I was thinking of packing lunch and snacks for the girls. Before I knew it, I\u00a0took out the flour and butter, as if in a trance. There seemed to be an invisible force\u00a0ushering me; a bit scary too. I looked at the apples, the flour and butter on the counter top as if they were there forever…the few minutes seemed like eternity and at the same time, the present moments were happening fast.\u00a0I was\u00a0physically there and not there at the same time. \u00a0I know this is making no sense at all. It did not to me either. Well I do not want to dwell on what happened in those few minutes. Intense desire in the sub-conscious\u00a0probably makes one do\u00a0bizarre\u00a0things.\u00a0I\u00a0am not particularly thrilled about this feeling, for I like to know exactly what emotions drive me and how.\u00a0It is best to think that the pie was meant to be.<\/p>\n

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The unseen force kept rushing me from start to finish on this pie making day; in that state of\u00a0untold enthusiasm I forgot to peel the apples. But I\u00a0decided to\u00a0remain quiet\u00a0and no one complained when we ate the pie.<\/em><\/p>\n

\"making<\/p>\n

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It was blazing hot outside, and it did not quite felt the kind of time I would like to bake one.\u00a0But I did. I got lemon thyme from the back yard. The ginger\u00a0was brought out too, with arms which was trying hard to keep up with the running thoughts. The pie\u00a0was spiced with ginger and lemon thyme and also a tiny bit of cinnamon. The lemon thyme is refreshing and earthy and along with ginger, it brightens up the flavor like a sunny summer day.<\/p>\n

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No dexterity\u00a0was involved in pleating or crimping the the pie crust. I simply used a fork to mark the edges.<\/em><\/p>\n

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I had not made a good dessert in a long time. I find therapy when I am to myself and working with flour and kneading, looking ahead to something good of course at the end of it all.\u00a0\u00a0Even after all those moments in the “air”, the outcome was good and gratifying.\u00a0It happened to be a very rustic pie; unadorned and not so pretty, but full of warmth and refreshing zest all at the same time.<\/p>\n

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Apple Pie with Lemon Thyme and Ginger<\/strong><\/p>\n

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Ingredients:<\/strong> (makes a 9 inch pie)<\/em><\/p>\n

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For the Crust:<\/em><\/strong><\/span><\/p>\n

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  1. 2 1\/2 cups all-purpose flour, plus more for rolling\/dusting<\/strong><\/li>\n
  2. 2 sticks\/or\u00a01\u00a0cup\/or about\u00a08\u00a0oz\u00a0\u00a0unsalted butter, <\/strong>chilled and diced in cubes<\/em><\/li>\n
  3. 1\/4\u00a0 – 1\/2 cup ice water <\/strong>(if you think you need more, use little splashes of ice water until the dough is just done)<\/em><\/li>\n
  4. 1 teaspoon salt<\/strong><\/li>\n
  5. 2 teaspoon turbinado or raw sugar<\/strong><\/li>\n
  6. 1 tablespoon fresh lemon thyme<\/strong><\/li>\n<\/ol>\n

    Note: <\/strong>If you do an egg wash on the top crust of the pie, before baking it brings a nice glaze to it. I have not used egg in this pie<\/em>.<\/strong><\/p>\n

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    For the filling:<\/strong><\/em><\/span><\/p>\n

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    1. 3 pounds apples,\u00a0 <\/strong>(\u00a0I have\u00a0used \u00a0Pink Lady ),<\/em> cored and sliced. <\/strong>(peel them if you want; I did not)<\/em><\/li>\n
    2. 3\/4 – 1 cup turbinado sugar\/or brown sugar\/or any sugar, or as much as you would need<\/strong><\/li>\n
    3. 2-3 tablespoon cornstarch<\/strong><\/li>\n
    4. 2 tablespoon fresh lemon juice<\/strong><\/li>\n
    5. 2.5 tablespoons unsalted butter, cut into small dice + some more melted butter to brush on the pie crust before baking<\/strong><\/li>\n
    6. 1\/2 teaspoon ginger powder\/or\u00a03 teaspoon grated fresh ginger\u00a0+ 2 tablespoon fresh lemon thyme\u00a0 + 1\/4 teaspoon cinnamon <\/strong>(traditional spices used are: 1\/2 teaspoon ground\u00a0cinnamon + 1\/4 teaspoon gound\/grated nutmeg)<\/em><\/li>\n
    7. pinch of salt<\/strong><\/li>\n<\/ol>\n

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      \u00a0Method:<\/strong><\/em><\/p>\n

      Whisk\u00a0flour and salt. Rub the lemon thyme into the flour with your fingertips. You cannot miss the aroma. If you are using\u00a0a food processor, add the butter, sugar\u00a0and the flour mix and pulse in second bursts until the mixture resembles coarse meal.<\/p>\n

      \u00a0(If you do not have a food processor:\u00a0whisk flour and\u00a0salt: add the sugar and the butter to the flour.\u00a0Using\u00a0a pastry blender evenly distribute and reduce the pieces of butter with the flour until the butter is sized like peas. The flour should be looking like a coarse meal).<\/em><\/p>\n

      Note that the flour mix will look uneven and there will be solid pieces of butter. This is required; when rolled out these solid pieces of butter will form streaks and make the crust flaky.<\/em><\/p>\n

      Drizzle the ice water, a little at a time,\u00a0over the dough (not the ice!)\u00a0and pulse in 1-second bursts until it just comes together. (Use a spatula or wooden spoon to bring the dough together if you are not using the processor).<\/em><\/p>\n

      Turn the dough out onto a flat surface; gather any crumbs and gently knead, preferably with the heel of your hand (just long enough to bring them together and form a ball). Too much handling of the dough will result in a not so flaky crust. Divide the dough in halves. Wrap each half in plastic and refrigerate until chilled, about 1-2 hours.<\/p>\n

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      Preparing the filling:<\/strong><\/em><\/span><\/p>\n

      In a large bowl, combine the apples with the sugar,\u00a0spices and herbs and salt. Add the lemon juice and toss well. Let stand for\u00a030 minutes to an hour.<\/p>\n

      Strain out the liquid. Add a tablespoon of butter to the liquid and simmer it for a couple of minutes in a pan (or about 2 minutes in the microwave). This is an optional step<\/em>. I like to do it as it reduces the liquid and thickens it so it is not runny. The consistency after simmering will be like a thick syrup. Combine this syrup\u00a0with the apples.<\/p>\n

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      Preparing to fill and bake:<\/strong><\/em><\/span><\/p>\n

      Remove one dough half from the refrigerator.\u00a0Leave it on the counter top for 3-5 minutes to soften enough to be rolled. Dust the working surface with lots of flour and remember that you have to work quickly but carefully so the dough is still very cold and firm.<\/p>\n

      Loosen the plastic cover and pat the dough into a flat disc in the wrap. Remove and place it on the work surface. Dust the top with flour. Press down with a rolling pin and roll out from the center. It might feel as if the dough is really tough at first, but after a few rolls it will soften (you do not want it to soften too much). Carefully lift and make a quarter turn to the the dough and roll out again. Continue until you have about a 11-12 inch circle, about 1\/8 inch thick. While rolling dust generously with flour as needed. When done, gently lift and fold the dough in quarter and place it on the pie pan and center and unfold it.\u00a0 The edges will be hanging over the pie plate, which is okay. You will need to fold it in, or crimp (making “V” like pinches with your finger) it.\u00a0 I have just folded it in<\/em>.<\/p>\n

      Now remove the other dough half from the refrigerator. Roll out the dough in a 12 inch circle in the same way you did above. Transfer to a wax paper\u2013lined baking sheet and refrigerate.<\/p>\n

      Preheat the oven to 425\u00b0.<\/p>\n

      Scrape out the\u00a0apples with the syrup\u00a0 into the pie plate and dot with the rest of the butter.\u00a0 Remove the rolled out dough from the refrigerator and place it over the apples in the pie dish.<\/p>\n

      Pinch top and bottom of dough rounds firmly together. Trim excess dough with scissors. Fold the ends of the top piece of dough over and then under the edge of the bottom piece of dough, pressing both the edges together.\u00a0Press down with a fork to make patterns (what I did) or flute\/crimp decoratively.<\/p>\n

      Brush the pie with some melted butter\u00a0and if you wish you may sprinkle some turbinado\u00a0sugar.\u00a0Score the top of the pie a few times\u00a0to allow the steam to escape as it bakes.<\/p>\n

      Bake the pie for 30 minutes. Lower the oven temperature to 365\u00b0 and bake the pie for\u00a030-45 minutes longer, or until you see the\u00a0juice bubbling through the scores you have made in the crust.\u00a0The crust\u00a0will be\u00a0deeply golden on the top and bottom. While baking, during the last 20 minutes you may\u00a0cover the pie loosely with foil to keep it from getting too dark.<\/p>\n

      Transfer the pie to a rack and let cool for at least 2 hours before serving. (if you do not allow the pie to cool before slicing, it will fall apart).<\/p>\n

      Serve with a dollop of fresh cream or ice cream. We had ours just by itself.<\/p>\n

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      Preparation Time: 1-2 hours<\/em><\/p>\n

      Cooking\/Baking Time: 1.5 hours<\/em><\/p>\n

      Difficulty Level: Moderate<\/em><\/p>\n

      Serves\/Makes: one 9 inch pie (serves 5 )<\/em><\/p>\n

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      Related Posts:<\/strong><\/p>\n

      A Berry Nutty Crisp<\/a><\/strong><\/em><\/p>\n

      Liquor Soaked Apple Walnut Ginger Cake<\/a><\/strong><\/em><\/p>\n

      Spiced Ginger Cake<\/a><\/strong><\/em><\/p>\n

      Spiced Poached Pear with Chocolate Sauce<\/a><\/strong><\/em><\/p>\n

      Sugar Grilled Mangoes with Saffron Yogurt & Nuts<\/a><\/strong><\/em><\/p>\n

      Summer Fruit Tea Cake<\/a><\/strong><\/em><\/p>\n

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