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Thanksgiving Gingerbread Apple Pie

Happy Canadian Thanksgiving ย everyone! I made it back from my European trip just in time for my favourite festive holiday of the year. ๐Ÿ™‚

I am a little bit jet lagged this morning. I was up super early this morning because of the 6-7 hour time difference I’ve gotten used to over the past week! Stay tuned for a travel post where I will share all of my outfits and all of the adventures I had on my AMAZING vacation! ๐Ÿ™‚

Fall is finally here and it is such a beautiful season! It’s full of spices, apples, colourful leaves, pumpkins, sweaters and so many fun acting fall activities! I love the holidays it’s the time of year when your whole family is able to get together and share some laughs and catch up. Another reason why I love the holidays is because it’s the perfect excuse to eat as much as you can and not feel too guilty about it ๐Ÿ˜‚ย  . I mean you can’t argue with that right?

Thanksgiving has always been one of my favourite holidays to celebrate. It’s just so cozy and I love all the food flavours in this holiday between the stuffing, and sweet potatoes, and lets not forget the apple pie… oh yesss the perfect holiday dessert! Apple Pie ๐ŸŽย is one of the most delicious desserts ever, especially when you enjoy it with some vanilla bean ice cream๐Ÿฆ๐Ÿ˜ย .

This year was my first ever attempt in making a apple pie. I am not going to lie it was pretty tricky. I had to make the dough over twice! Hey, at least I’m honest! In my family, my mom is the cook and I am the baker. The one time my mom tried to bake a new ย cookie recipe she forgot the sugar! I know whats a cookie without sugar?! After that she lost all hope. She is an amazing cook so it makes up for the lack of baking skills. Practice makes perfect and you can’t always get it right on the first time! I experimented with a pie crust recipe to make it into a ginger bread type of crust. I have never tried this before so this is probably why I messed up so bad the first time, but the second time when I got the recipe right, the final product tasted amazing! So delicious! The review from my family and friends was defiantly a positive one! ๐Ÿ˜Š

Whats your favourite holiday dessert? Have you ever tried to bake something and failed?

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Thanksgiving Gingerbread Apple Pie
Ingredients
Pie Crust
  • 1 Cup Cold salted butter
  • 2 1/4 Cup All-purpose flour
  • 1 tsp Cinnamon
  • 1/4 tsp Ground Ginger
  • 1/2 tsp All Spice
  • 1/2 Cup Cold Water
  • 1/2 tsp Nutmeg
  • 1 tsp Lemon Juice
  • 3 tsp Molassas
Filling
  • 3 pounds apples peeled, cored, and cut into 3/4-inch wedges (about 8 cups)
  • 1/2 Cup Brown Sugar
  • 1 tsp Cinnamon
  • 1 tsp All Spice
  • 1 Freshly squeezed juice of a lemon
  • Pinch of salt
Instructions
  1. In the bowl of a stand mixer, add the cold butter cubes, flour, cinnamon, ginger and nutmeg and mix with your hands to ensure the butter is coated in flour. Place in refrigerator.


  2. In a measuring cup, stir the cold water and lemon juice; place in freezer for 10 minutes.


  3. After 10 minutes, remove both the fridge and freezer bowls. Attach the stand mixer bowl and using the paddle attachment, mix on low until the butter is only pea-sized and the mixture resembles a coarse meal. While the mixer runs, carefully pour in the water and lemon juice mixture, as well as the molasses, in a slow, steady stream, increasing speed slightly if your mixer has trouble combining the dough. Within 20 seconds it will come together into a ball; stop mixer.

    Turn dough onto the counter, pressing in any small pieces that weren't incorporated during the mixing stage. Cut in half evenly and flatten each ball into a disk. Cover each in plastic wrap and refrigerate for at least 1 hour. 

  4. Once you remove the dough from the fridge preheat the oven at 400 degrees. 

  5. In a large bowl, combine apples, sugar, flour, spices, lemon juice, zest, and salt; toss to combine. 

  6. Pour into lined pie plate. Dot with butter. Roll second disc of dough into a 12-inch round that's 1/8 inch thick. Lay dough over fruit. Cut vents into top crust. Trim edges to 1 inch over pie pan, and seal, crimping edges with thumb and forefinger. Chill for 30 minutes.

  7. Bake until pastry is golden and juices in center of pie are bubbling, 45 to 60 minutes. Cool for 1 hour before serving.

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