Apple Ginger Scrunch Pie

This delicious and rustic apple ginger scrunch pie is a holiday favourite dessert with my family. The apples aren’t cooked separately, to a jam-like consistency, before adding to the pastry. They get cooked with the pastry just till they are tender. I mix tart and sweet apples for this recipe for different textures and sweet sour mixed flavours. Ginger helps pick up the flavours and adds that special autumn/winter holiday touch to the whole dessert.

For Apple Ginger Scrunch Pie :
Pie Crust
1+1/2 cup all purpose flour +more for dusting the work top
1/2 teaspoon salt
1 teaspoon sugar
10 tablespoons unsalted cold butter
1 egg +I egg yolk
1 beaten egg + 2 tablespoons milk for wash

Filling
3 tart green apples
1 red, sweet and juicy apple
2 tablespoons all purpose flour
4 tablespoons brown sugar +more for sprinkling
1/2 teaspoon ground cinnamon
3 tablespoons grated ginger

This Is What You Do :

Preheat the oven to 180 degrees.
Add sugar and salt to 1+1/2 cup flour. Add the flour mix and butter to food processor…process briefly, till the butter cuts into the flour and the mixture looks grainy. Add 1 egg and 1 yolk, process a little more, if the mixture doesn’t come together add cold water, one tablespoon at a time to the dough while processing. Check
the dough by pressing together with your fingers, the dough should hold together. Do not over work the dough or the pastry will get tough. Shape the dough in a flat disc, wrap in a plastic sheet and refrigerate for 30 minutes.

Peel, core and cube the apples. Mix apple cubes with sugar, ginger, flour and cinnamon. Flour a work top and roll out the pastry 1/8 inch thick, round. Cut off the uneven edges with knife to make a neat round, save the cuttings.
Wrap the round around a rolling pin and shift to a 9×9 inch oven proof greased round pan. Pile the apple mix in the middle of the pastry in a mound shape, leaving atleast 3 inch pastry all around. Gather up the sides of the pastry to enclose the apples, making pleats with the dough as you gather it.
With the cuttings of the pastry you can make some leaf or flower shapes to stick to the pie. Brush the pastry with egg wash all over, stick the leafy shapes ( if using any) also brush them with the wash. Sprinkle some more brown sugar over the pie. Bake for 35-40 minutes or till the top gets golden and fruit is tender. Serve warm with ice cream or vanilla custard.

Makes 6 servings