The Magic of Apple Pie, Revisited



Okay, true confessions time. Novel revisions ongoing, editing projects raining down, new book still not done, Mom still recovering from knee surgery, plus the annual comedy tarot gig with my best bud (and fellow Psychic Psister) Laura Fogelson, aka Cigna Blatz, tomorrow night in Kenosha, WI… In a word, I. Am. Overworked. (Aren’t we all, you say? Yes, we are, more’s the pity.) Anyway, that’s my excuse for this week’s blog post–quick and hopefully delicious, should any readers out there decide to try it. If you do, let me know how it turned out. I like it, and I hope you will too.

And now, without further ado… Blondie’s Honey-Ginger Apple Pie! (With a promise to return you to your regularly scheduled blathering next Friday, insanity permitting…)


2 prepared roll-up pie crusts (or make your own if you want. That’s right, show me up. :))

6-8 apples, any variety (the bigger the apple, the fewer you’ll need)

3 tablespoons flour

1 teaspoon cinnamon

1/2 teaspoon vanilla

2 tablespoons honey

Pinch of allspice

Thumb-sized or larger piece of fresh ginger

1 tablespoon cold butter

Directions: Preheat oven to 375 degrees. Unroll one pie crust and drape it across the bottom of a pie pan (preferably deep-dish). Set pie pan aside.

Peel, core and thinly slice the apples. In a large mixing bowl, toss apple slices with flour, cinnamon, vanilla and allspice. Spoon apples into pie pan. Drizzle with honey and gently stir to coat.

Scrape off the outer skin of the ginger and dot apples with fresh ginger curls. (A vegetable peeler works great for this.) Make sure the ginger is scattered across the pie filling; you’ll probably need 10 to 15 curls. Cut butter into small pieces and dot the pie filling with them as well.

Unroll second pie crust and drape it over the filling. Crimp the edges of both pie crusts together, then press with fork tines to make a pattern. Cut four small slits in the top of the pie, as if dividing it into quarters.

Place pie on a baking sheet (to catch drips) and set it in the oven. Bake at 375 for 50 minutes, then check to see how it’s doing. If the crust is nicely golden-brown and the filling is bubbling through the slits in the top, it’s done. If it’s not quite ready, give it another 5 to 10 minutes.

Take it out of the oven and let it sit for at least 15 minutes before serving. Serve warm, with vanilla or cinnamon ice cream for an extra-special treat.

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