Gingerbread apple pie, imagine a warm apple pie with a twist, a spiced gingerbread cookie dough crust instead of the traditional flaky one. The gingerbread adds festive notes that complement the sweet and tart apple filling.
Tender apple slices peek through the golden brown crust, filing the air with a cozy aroma, each bite offers a delightful blend of textures and flavors, making it a charming centerpiece for any holiday gathering. This unique dessert adds a whimsical touch to your celebrations with a delicious custard and apple filling that will leave you craving more.
Jump to Recipe
Everything you’ll find in this post
before cooking
materials
different flavors
tips
questions
process
more recipes
full recipe
printable recipe
Gingerbread apple pie
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Before cooking
link of everything we used for this recipe. https://amzn.to/4fp0sm7
Start by cleaning the counter, remove any clutter from the countertop to ensure you have enough space to work comfortably. Wipe down the surfaces with a clean cloth or sanitizer to maintain a hygienic cooking environment.
MEASURE ALL THE INGREDIENTS,
search in your pantry all the necessary ingredients and measure the right quantities using a food scale or cups. Clean, peal and cut the apples. Find all the materials you’ll need for this recipe, whisk, cutting board, knife, pie dish, pan, rolling pin. Mixing bowls, sieve, plastic wrap and oven mitts .
Materials
To make this delicious Gingerbread Apple pie
different flavors
other pies to make
- Cherry
- blueberry
- cranberry
- pecan pie
- raspberry
Tips
-To make the gingerbread cookie dough use chilled brown butter and once you have the cookie dough ready allow it to chill in the fridge for at least 30 minutes.
-bake the base crust for 15 minutes to make sure its completely cooked after the apple pie is done.
-for the custard, gradually whisk a small amount of the boiling hot milk into the beaten eggs and slowly keep pouting the milk and whisk at the same time.
-once the custard is ready strain it through a sieve to achieve a smooth texture by removing any cooked egg particles.
-to prevent skin forming on the surface as it cools, cover the custard with plastic wrap, making sure it touches the surface of the custard.
-allow the apple pie filling to cool completely before adding the crust on top. If the filling is too warm it can cause the top crust to melt and break, affecting the overall appearance of your pie.
HOW TO DECORATE THE GINGERBREAD APPLE PIE
To create a lattice top, cut the rolled-out dough into strips, lay half of the strips horizontally across the pie, then weave the remaining strips vertically over and under the horizontal strips.
Questions
can i use normal flaky apple pie dough?
yes, if you want instead of making cookie dough you can add the Ground ginger and cinnamon to a normal recipe of apple pie.
Can i use store bought gingerbread dough?
yes, you can use it to save time. Just roll it out and follow the same steps for lining your pie dish,
why do i have to pre bake the crust?
Bake the crust for about 15 minutes to prevent it from becoming soggy when the custard and apple pie filling are added.
can i add other spices to the custard?
absolutely! You can enhance the flavor of the custard by adding some ground ginger or any other spices you wanna try. Our favorite is lemon and cinnamon to achieve the perfect custard.
how should i store this pie?
Since this pie has custard is really important that it stays in the refrigerator. It’s best enjoyed within 2 to 3 days for optimal freshness.
How’s best to reheat this pie?
To reheat the pie, preheat the oven to 350 F ( 175 C ). Cover the pie loosely with aluminium foil to prevent the crust from burning. Place it in the oven for about 10 minutes or until warmed through. If you desire a crispier crust during the last minutes of reheating. Let it cool slightly before serving.
If you wanna warm up just a slice, leave it in the oven for less time.
Process
More recipes
christmas inspired recipes.
–festive cookie dough cheesecake.
RECIPE
Recipe in cups and grams. You can find the cup measurements in the printable recipe scrolling down at the end.
Ingredients
Crust
- one whole recipe of gingerbread cookie dough (click here for the recipe)
Custard
- 250 grams milk
- 1 egg
- 10 grams cornstarch
- 40 grams granulated sugar
- 1 lemon ( peel )
- 1 cinnamon stick
Apple filling
- 2 apples
- 1.5 tablespoons butter
- 20 grams granulated sugar
- 1 teaspoon ground cinnamon
Step by step
gingerbread cookie dough
1)First step, cookie dough
(complete recipe on how to make the gingerbread cookie dough is gonna be here. Start by browning the butter and allowing it to cool down to use next. In a mixing bowl, whisk together all the dry ingredients and in another separate bowl combine all the wet ingredients. Combine wet and dry together and allow the dough to chill in the fridge for at least 30 minutes.
On a slightly floured surface roll out the dough and place it on top of a greased pie dish or soufflé dish. Preheat the oven to 180 C or 350 F.
2)Second step, bake crust
Bake the crust on a preheated oven to 180 C ( 350 F ) for about 15 minutes.
custard
3)Third step, custard
To make the custard start by peeling a lemon ( we only want the yellow part of it so make sure to scrape off as much white part as you can after peeling it). In a saucepan, combine milk, the lemon peel, a cinnamon stick and granulated sugar. Heat the mixture over medium heat to boil.
In a separate heat resistant mixing bowl whisk together cornstarch and egg.
4)Forth step, custard
Once the milk boils, gradually pour it into the egg mixture while whisking continuously. Then, pour the combined mixture back into the saucepan. Cook over medium – low heat stirring constantly with a wooden spoon or spatula. Continue to cook the custard until it thickens and coats the back of the spoon. This will take about 4/5 minutes.
5)Fifth step, sieve the custard
Once thickened, remove the saucepan from the heat. Pour the custard through a fine mesh sieve into a bowl, this will remove any lumps and peels and ensure a smooth texture.
Cover with plastic wrap to prevent a skin forming on the surface. Place a piece of plastic wrap directly on top of the custard ( yes, it’s safe. No, it’s not gonna melt ). Let it cool at room temperature.
apple filling
6)Sixth step, apple
Start by washing and peeling the apples. Remove the core and slice them into thin even pieces, or small cubes. In a saucepan, add the sliced apples, granulated sugar, ground cinnamon and butter. Cook over medium heat stirring to make sure it doesn’t burn. Cook for about 10 minutes or until the apples are soft. You can cook them for less time if you don’t like soft apples.
Remove the pan from the heat and allow the apple filling to cool completely.
Apple pie
7)Seventh step, build the apple pie
To build the gingerbread apple pie, pour the custard mixture over the crust, spreading it evenly. Then, add all the apple filling on top/
lattice
8)Eight step, top crust
Roll out the dough and cut strips using a chef knife for straight cuts. Place half of the strips horizontally over the filled pie. Space them even apart allowing some filling to peek through. Take one of the remaining strips and lay it vertically over the first horizontal strip. Fold back the first horizontal strip on one side to create and opening. Place the vertical strip down and then unfold the horizontal strip over it. Repeat this process alternating the strips by folding back the relevant horizontal strips to wave the lattice. Continue until the pie is covered.
bake
9)Ninth step, bake
Once the lattice is complete, trim any excess dough from the edges. Seal the edges together. Using a gingerbread man cookie cutter carefully press in the middle of the pie and cut the shape to make a hole.
Using the extra cookie dough make a gingerbread man cookie and place it right on top of the hole to cover it. Bake the gingerbread apple pie in a preheated oven at 180 C ( 350 F ) for about 30 minutes or until you see the top crust a golden brown color.
Remember that we had already baked the bottom crust, the custard is cooked and safe to eat and the apple filling is cooked too so, we just need to bake the pie together and the top crust to be nice and golden brown.
Gingerbread apple pie
Ingredients
Crust
- one whole recipe of gingerbread cookie dough click here for the recipe
Custard
- 250 grams milk
- 1 egg
- 10 grams cornstarch
- 40 grams granulated sugar
- 1 lemon peel
- 1 cinnamon stick
Apple filling
- 2 apples
- 1.5 tablespoons butter
- 20 grams granulated sugar
- 1 teaspoon ground cinnamon
Instructions
gingerbread cookie dough
1)First step, cookie dough
- (complete recipe on how to make the gingerbread cookie dough is gonna be here. Start by browning the butter and allowing it to cool down to use next. In a mixing bowl, whisk together all the dry ingredients and in another separate bowl combine all the wet ingredients. Combine wet and dry together and allow the dough to chill in the fridge for at least 30 minutes.
- On a slightly floured surface roll out the dough and place it on top of a greased pie dish or soufflé dish. Preheat the oven to 180 C or 350 F.
2)Second step, bake crust
- Bake the crust on a preheated oven to 180 C ( 350 F ) for about 15 minutes.
custard
3)Third step, custard
- To make the custard start by peeling a lemon ( we only want the yellow part of it so make sure to scrape off as much white part as you can after peeling it). In a saucepan, combine milk, the lemon peel, a cinnamon stick and granulated sugar. Heat the mixture over medium heat to boil.
- In a separate heat resistant mixing bowl whisk together cornstarch and egg.
4)Forth step, custard
- Once the milk boils, gradually pour it into the egg mixture while whisking continuously. Then, pour the combined mixture back into the saucepan. Cook over medium – low heat stirring constantly with a wooden spoon or spatula. Continue to cook the custard until it thickens and coats the back of the spoon. This will take about 4/5 minutes.
5)Fifth step, sieve the custard
- Once thickened, remove the saucepan from the heat. Pour the custard through a fine mesh sieve into a bowl, this will remove any lumps and peels and ensure a smooth texture.
- Cover with plastic wrap to prevent a skin forming on the surface. Place a piece of plastic wrap directly on top of the custard ( yes, it’s safe. No, it’s not gonna melt ). Let it cool at room temperature.
apple filling
6)Sixth step, apple
- Start by washing and peeling the apples. Remove the core and slice them into thin even pieces, or small cubes. In a saucepan, add the sliced apples, granulated sugar, ground cinnamon and butter. Cook over medium heat stirring to make sure it doesn’t burn. Cook for about 10 minutes or until the apples are soft. You can cook them for less time if you don’t like soft apples.
- Remove the pan from the heat and allow the apple filling to cool completely.
Apple pie
7)Seventh step, build the apple pie
- To build the gingerbread apple pie, pour the custard mixture over the crust, spreading it evenly. Then, add all the apple filling on top/
lattice
8)Eight step, top crust
- Roll out the dough and cut strips using a chef knife for straight cuts. Place half of the strips horizontally over the filled pie. Space them even apart allowing some filling to peek through. Take one of the remaining strips and lay it vertically over the first horizontal strip. Fold back the first horizontal strip on one side to create and opening. Place the vertical strip down and then unfold the horizontal strip over it. Repeat this process alternating the strips by folding back the relevant horizontal strips to wave the lattice. Continue until the pie is covered.
bake
9)Ninth step, bake
- Once the lattice is complete, trim any excess dough from the edges. Seal the edges together. Using a gingerbread man cookie cutter carefully press in the middle of the pie and cut the shape to make a hole.
- Using the extra cookie dough make a gingerbread man cookie and place it right on top of the hole to cover it. Bake the gingerbread apple pie in a preheated oven at 180 C ( 350 F ) for about 30 minutes or until you see the top crust a golden brown color.
- Remember that we had already baked the bottom crust, the custard is cooked and safe to eat and the apple filling is cooked too so, we just need to bake the pie together and the top crust to be nice and golden brown.
Nutrition
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