| Prep: 45 mins | Cook: 50 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 372 | 14g | 5g | 60g |
| sugars | fibre | protein | salt |
| 35g | 3g | 5g | 0.5g |
One of my most cherished recipes is the Voatsiperifery and Ginger Spiced Apple Pie. I’ve envisioned and tailored many dessert dishes throughout my career but the warmth of this pie, the delightful blend of the tart Granny Smith apples spiced with the exceptional Voatsiperifery pepper and fiery ginger, takes one on quite a culinary adventure.
A Slice of Tradition, a Pinch of Innovation
The choice of using Voatsiperifery, a rare and prized pepper variant from Madagascar, is no accident. It brings a unique, earthy and exotic twist to the traditional apple pie. The ginger, while a staple in my Japanese heritage, adds depth with its piquant zing thawing perfectly into the sweet apple filling. When these flavors harmonize with the all-too-familiar comfort of the cinnamon, a distinct apple pie experience is born.
Wellness Served in a Pie Dish
While the flavors do transport you, the Voatsiperifery and Ginger Spiced Apple Pie also delivers a surprising punch of health benefits. Apples, the star ingredient, pack a good amount of dietary fiber and antioxidants known for cardiovascular benefits. Vairy from the usual, the addition of ginger and Voatsiperifery pepper provide a boost in digestive and anti-inflammatory properties, respectively.
This pie draws similarities to the classic Apple Cheese Pie, another Gourmet Guru favorite. But it holds its own, making it an excellent pairing with our savory dishes like the Pacific Northwestern Seafood Chowder or standing stellar all by itself.
Whether you’re seeking a kitchen adventure, a wellness dessert, or simply yearning for a modern twist to the traditional apple pie, the Voatsiperifery and Ginger Spiced Apple Pie delivers – One delicious slice at a time.
What You’ll Need
- 2 lbs of Granny Smith apples
- 1 cup of granulated sugar
- 1/4 cup of all-purpose flour
- 1/2 teaspoon of Voatsiperifery pepper
- 1 teaspoon of ground ginger
- 1/2 teaspoon of ground cinnamon
- 2 tablespoons of lemon juice
- 1 tablespoon of butter
- 1 egg, beaten
- 1 package of pre-made pie crust
Method
Step One
Preheat your oven to 425 degrees Fahrenheit or 220 degrees Celsius. Roll out half of the pie crust and lay it in a 9-inch pie dish, making sure it sticks to every corner but letting it hang over the edges slightly for a rustic look.
Step Two
Peel and core the apples. Once cleaned, slice them into 1/4 inch slices.
Step Three
In a large bowl, combine the granulated sugar, all-purpose flour, Voatsiperifery pepper, ground ginger, and ground cinnamon. Add the sliced apples to the bowl, then sprinkle the lemon juice over top. Toss the apples to ensure they’re thoroughly coated in the spice and lemon juice mixture.
Step Four
Pour the apple mixture into the pie dish lined with the pre-made crust. Try to pour the fruit in an even layer and avoid pouring in too much of the sugar syrup that may have collected at the bottom of the bowl. Slice the tablespoon of butter into thin slivers and scatter them across the top of the apples.
Step Five
Roll out the remaining pie crust and lay it on top of the apple filling, tucking any excess crust underneath the bottom layer’s overhanging edge. Pinch together the edges to seal the pie. If you wish, you can use a fork or your fingers to crimp the edge and make a decorative pattern. Make a few slits in the top crust to allow steam to escape while the pie bakes.
Step Six
Brush the surface of the pie crust with the beaten egg. This gives the crust a lovely golden shine when it bakes.
Step Seven
Bake the pie in the preheated oven for 45 to 50 minutes, or until the crust turns golden and the apple filling is bubbling. If the crust appears to be browning too quickly, simply cover the pie loosely with foil to prevent it from burning.
Step Eight
Once done, remove the pie from the oven and let it cool for at least 2 hours before slicing. This wait allows the filling to set, making it easier to slice and ensuring the pie isn’t too runny. Enjoy!
