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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Candied Apple Pie with Gingerbread Crust

Filled with the fall flavor of candied apples and the warmth that New Englanders have known for centuries, the gingerbread crust stays crisp and the apples stay sweet...with a little bite I might add. This is so easy to prepare and will free up the oven during the Holidays.

Ingredients

For 4 people

Recipe

  • Gingerbread Crust:
  • 3 tablespoons butter or margarine, softened
  • 3 tablespoons brown sugar
  • 1 1/2 tablespoons milk
  • 1/2 cup flour
  • 1/2 teaspooon each ginger, cinnamon and baking soda
  • 1/4 teaspoon nutmeg
  • 1/4 cup molassses
  • Candied Apple Filling:
  • 3 1/4 cups apple cider or juice, divided
  • 3 cups diced apples
  • 3/4 cup red hot cinnamon candies
  • 1/4 cup cornstarch
  • 1 teaspoon lemon juice

Candied Apple Pie with Gingerbread Crust Directions

  1. Preheat oven to 350-degrees F. For the crust, with an electric mixer, beat butter and brown sugar together until smooth. Add milk and continue beating on high until blended. In a separate bowl, blend flour, all spices and baking soda together. Add dry to butter mixture along with molasses, reduce speed to low and beat until it is completley incorporated.
    Lay out 1 large piece of film wrap on counter and transfer dough on top of it. Cover with another piece of film wrap and roll out to the size of the top of pie pan. Remove top film wrap, place pie pan upside down on dough and invert both dough and pie pan completely over. This is done easily by lifting dough and sliding one hand underneath while holding pie pan with the other. Remove other piece of film wrap and gently press dough into pan. Bake for 8 minutes, or until just barely done. Remove and set aside while preparing filling.
    In a large saucepan, add 3 cups cider and bring to a boil over medium high heat. Boil until reduced to about 2 cups. Meanwhile, peel, core and dice apples no larger than a 1/2-inch in size. Add to reduced cider along with cinnamon candy, Stir well and continue boiling for 5 minutes, or until candies are melted and the diced apple is starting to soften. Stir in lemon juice.
    Which together cornstarch and remainder of cider until smooth. When 5 minutes is up, add cornstarch slurry to apple mixture and continue cooking and stirring 1 minute. Remove from heat, carefully pour into baked pie shell and let cool for 15 minutes before covering with film wrap and refrigerating until completely cool.
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