Gingerbread Spice Apple Pie

Jump to Recipe

Not only is this the best apple pie recipe, but it is a unique twist on a classic because this is a Gingerbread Spice Apple Pie that is thick and loaded with spiced brown sugar and molasses apples in a flaky all-butter pastry crust. Reasons why this is the best apple pie include: jam-packed with apples, perfect filling consistency that's not too dry and not runny, just the right amount of sweetness, complex flavor from fresh ginger and spices, and tender and flaky buttery pie crust. It is a show-stopping dessert for any time of year, and especially perfect for your Thanksgiving celebrations. This article explains the science of pastry, so consider it Pie Science 101! If you love pies, check out my Best Blueberry Pie, Espresso Chocolate Pecan Pie or my French Silk Pie.

gingerbread apple pie slice on a plate showing cross section with gingerbread cut out

WHY THIS RECIPE WORKS

Thick apple filling - there are so many apples packed into this pie and they sit in beautiful layers so you get the most attractive slices.
Perfect filling consistency - the texture of the filling is not too thick and dry, yet not runny and oozing out. It is just right so that the apples are moist but it holds together when you slice it.
Ginger apple pie - fresh ginger really adds so much flavor and a bit of spiciness that will really surprise and excite anyone who tries it.
Not too sweet - there's the perfect amount of sugar to enhance the apples and keep them moist, but not so sweet that it overpowers the fresh fruit taste.
Flaky pie crust - this crust is everything it should be: tender, flaky, crisp, buttery and golden brown.
No waste - I love this recipe because it makes just the right amount of pastry for an 8-inch pie without any excess. Butter is expensive and sometimes the scraps get tossed (I always bake my leftover pastry and eat it as a chef's snack). With this recipe, you can count on using it all up.

whole gingerbread apple pie with lattice top

INGREDIENTS FOR GINGERBREAD SPICE APPLE PIE

Here are notes of some of the key ingredients. For a full list of ingredients, see the recipe card at the bottom of this post.

All purpose flour - regular unbleached all-purpose flour works wonderfully for pie crust. It makes a nice flaky crust and the correct technique means it will also be tender. If you wish for even more tenderness, you can replace half of the flour with pastry flour that has a lower protein content, but I find AP flour works great.
Butter - I love making pastry with all butter. I also make pie dough with half lard or shortening sometimes because it does give you the flakiest texture, but with the right technique you can get ultra flakiness with all butter. Then you also get the bonus of so much delicious buttery flavor. Use unsalted butter so that you can control the amount of salt that you add, although I am not opposed to using salted butter. You will certainly need to reduce the salt by quite a bit in this case.
Granulated sugar - simple granulated sugar adds the right amount of tenderness and sweetness to the crust.
Brown sugar - you can use light brown or dark brown sugar for the filling, and I really like dark brown sugar when baking with apples for the extra molasses flavor that it brings. Dark brown sugar has twice as much molasses as light brown sugar.

whole gingerbread apple pie sliced in pie plate

gingerbread apple pie slice on a plate with gingerbread cut out

Spices - the classic combination of cinnamon, ginger, nutmeg and clove in the crust and in the filling brings home the gingerbread flavor. In the filling I use fresh ginger and makes all the difference!
Corn starch - a blend of starch and flour makes the perfect thickness for the filling. Cornstarch adds gloss and strong thickening power while flour helps create opacity for more of an 'applesauce' type of consistency with the juices.
Molasses - just a bit of molasses takes the flavor of the filling to a whole new level! It adds so much rich and complex flavor that will completely elevate your apple pie. Consider it your secret ingredient! You can use fancy molasses or darker cooking molasses.
Fresh ginger - this is what sets this pie apart and once you try it you may never look back. You only need a small knob of ginger and you can grate it finely on a microplane or fine grater, or mince it with a knife.
Apples - thinly slice your favorite tart apples for the filling. For baking, I recommend Granny Smith, Ida Red, Royal Gala, Pink Lady or Braeburn.

Reader review!

"It needs rolling, cutting, weaving, but it's so much fin. It's full of flavour and aromatic spices which I like best"

- @dailylifeast

STEP BY STEP INSTRUCTIONS: HOW TO MAKE THE BEST APPLE PIE

STEP 1). Make the pastry. Combine flour, brown sugar, spices and salt in a large bowl. Add 2 tablespoon of butter and rub it into the flour mixture using your fingertips until it is evenly dispersed and the mixture resembles fine bread crumbs. Add remaining cold butter and rub it in, pressing and smearing it between your thumbs and fingertips to flatten pieces of butter for an instant laminated effect. Continue to rub in the fat until it resembles coarse crumbs with some larger oat flake-sized pieces remaining. There should be no dusty flour in the bowl.
STEP 2). Add the water. Gradually sprinkle in cold water, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it clings together in clumps. The dough will hold together when squeezed or pressed when it is ready and it will hold the impressions of your fingers, but it should not form a ball. You can add another tablespoon of water as needed if it is too dry.
STEP 3). Chill the dough. Turn the shaggy mixture out onto a clean surface and bring it together with cupped hands, pressing in loose bits until it is cohesive. Divide it in two, flatten each portion into a disk, wrap well and refrigerate for at least 2 hours or overnight.
STEP 4). Make the filling. Slice the peeled apples to ⅛-inch thickness and place them into a large bowl. Combine brown sugar, cinnamon, nutmeg, clove, flour and corn starch in a small bowl and stir it together to blend evenly. Add it to the bowl with the apples and toss everything together with a wide spatula until the apples are nicely coated. Stir in grated ginger and molasses.
STEP 5). Roll the pastry. Dust a work surface lightly with flour and roll one portion of dough out into a circle with ⅛-inch thickness. Rotate the dough and add more flour as necessary to prevent sticking. Transfer dough to an 8x2-inch round glass or metal baking dish and fit it into the base and up the sides, letting excess hang over the edges. Refrigerate it while rolling the top crust. Roll the other half into a 12 to 13-inch circle and slice it into 1½-inch strips to make a wide lattice. If you don't want to make a lattice, simply roll it out into a circle the same way you did for the bottom crust.
STEP 6). Fill the pie. Spoon the apple mixture into chilled pie crust base, tucking them in gently to fill all the spaces and gaps so the apples lay nice and snug in the crust (this will prevent your pie from shrinking too much as it cools). Weave the strips over the filling, letting the ends hang over the edge and press them down to seal against the edge pastry from the bottom crust. Trim excess dough and then roll it up over the edge to create a thick border crust. Place the pie in the freezer for 10 minutes while you preheat the oven to 425°F.
STEP 7). Bake the pie. Beat egg well with salt until blended in a small bowl and lightly brush the top and edges of the chilled pie with this egg wash. Sprinkle liberally with coarse sugar. Place pie on a rimmed baking sheet and bake for 25 minutes. Reduce the oven temperature to 350°F and bake for 45-55 minutes longer until the pastry is nicely browned and juices have been bubbling for at least 5 minutes. Transfer pie to a wire rack and let cool almost completely for at least 2 hours before slicing. Enjoy as is, or with vanilla ice cream!

whole gingerbread apple pie slice on plate

EXPERT BAKING TIPS FOR BEST APPLE PIE

Use cold butter and cold water for the pastry. Cold ingredients will help with flakiness and also reduce the chances of gluten formation when water comes into contact with flour. This will ensure a tender crust.
Blend a fraction of butter into the flour so it is well incorporated. This creates tenderness as the fat coats the flour particles to prevent excessive moisture absorption which limits gluten formation. The result is a "short" texture which is a baking term for tenderness as it relates to a "short bite", meaning that you don't need to pull much to break off a piece.
Blend the remaining fat into larger, flattened pieces. This creates flakiness as the flattened pieces of fat will become laminated into the dough to create layers of dough with fat in between that will separate them and create flakes.
Slice cold butter into thin sheets. This is my favorite technique for pie crust. I take a block of butter straight from the fridge and use a small sharp serrated knife to slice it thinly. This creates cold sheets of fat that you can easily and quickly work into the flour so that it doesn't get too warm from your hands. The thin pieces also help create a laminated effect for extra flakiness.
Do not over-mix the pie dough. Over-working the dough will activate gluten which will make the dough more stretchy and tough. You only need to fold the dough over itself once or twice and then press and compress it together. Do not knead.
Peel the apples. I know it's a bit of extra work, but it really makes a difference. The apples will cook more evenly and softer if peeled and they will also have a nicer texture since the peels can be kind of chewy and tough.
Fit the apples into the crust snuggly. The apples will shrivel as they cook down during baking and if there are a lot of gaps to begin with, then that means that the level of cooked filling will be much lower than how it started and there will be a wide open space between the filling and the top crust in the finished baked pie.
Cut slits in the top crust for venting. It's important to allow steam to escape since there is so much moisture in the berries which will accumulate under the crust. Vents will allow the crust to bake down against the berries to prevent that gap and also help with keeping it crisp.
Bake very hot for the first few minutes. This will help to set the crust especially on the bottom to minimize chances of sogginess. High temperatures will help with flakiness as well.
Tent the pie with foil if browning too quickly. If the top crust is already very brown and the filling still hasn't started bubbling, place a large piece of aluminum foil over the pie to protect it from direct heat as the pie continues to bake.
Do not under-bake. Bake 5-10 minutes longer than you think. A pie is truly ready when the crust is nicely golden and even singed around the edges with a browned bottom and bubbling juices.

whole gingerbread apple pie with slice cut out

WHAT IS THE DIFFERENCE BETWEEN GLASS VS. METAL BAKING PAN FOR PIE?

METAL: Aluminum pie pans will conduct heat fast and certainly lend a crisp crust, but the obvious downfall is that they are not all that pretty. You might spend the whole day trying to convince people that your pie is not store-bought.
GLASS: Glass bakeware will require an additional 10 minutes or so of baking time, but I prefer tempered glass for two main reasons: 1) It conducts heat faster than ceramic, and 2) Glass allows me to see through the bottom so that I know if my bottom crust is baked through and golden brown.
CERAMIC: Ceramic bakeware conducts heat even slower than glass, yet it is a great insulator. Therefore, pies baked in ceramic will take longer to bake (add another 20 minutes or so), and will take longer to cool. Since it requires a longer baking time, the top crust is more likely to burn before the filling is cooked, so you may need to shorten the initial high baking time and bake at a moderate temperature for longer.

HOW TO MAKE FLAKY PIE CRUST FOR THE BEST APPLE PIE

You can read my full article for all the details on how to make perfect pie crust. To summarize you want to follow these simple rules:

1) Use cold fat
2) Slice a block of cold butter into thin sheets
3) Keep your hands cold
4) Make the bowl cold by placing it in the freezer for 5-10 minutes
5) Keep the liquid ice cold
6) But, have your oven hot. Start at 425 degrees F
7) Add the water gradually and stop once the mixture holds together in clumps when squeezed. Do not add TOO much liquid as it will encourage gluten formation and make a dense, pasty, doughy crust.

If you want to brush up on your pastry skills, here's all you need to know:
How to make the very Best Flaky Pie Crust.

RECIPE FAQ

What baking dish should I use for the best apple pie?

This doesn't normally seem important, but it will affect your baking time. I always recommend baking pies in glass pie dishes or aluminum pans. You may have lovely decorative ceramic pie plates that will present beautifully to the table, and by all means use them! Just note that it may take 10-20 minutes longer for your pie to bake and you will definitely want to use very high heat at the beginning to seal in that crust (especially the bottom crust). If you have a bottom heating element in your oven, place the pie on the lower-third rack. Ceramic is a great insulator so it will keep your pie warm for longer, but this also means it takes longer to heat through.

Do I need to refrigerate pie dough?

It is absolutely crucial to rest the dough in the fridge for at least 2 hours. This serves a few purposes:
1) It makes the dough easier to handle and roll out smoothly.
2) It allows the flour to hydrate evenly and pick up the little amount of liquid that is in the mixture.. So, even though initially the mixture will look a bit dry, it will come together during this resting time.

What type of apples are best for baking apple pie?

I recommend Granny Smith, Ida Red, Royal Gala, Pink Lady or Braeburn apples for baking.

Can I use shortening in pie crust for apple pie?

I use all butter in this recipe because I like the flavor of butter, but you can absolutely replace half of the butter with shortening. This will give you a flakier texture since shortening has a higher melting temperature and will resist melting.

Can I use lard in pie crust for apple pie?

You can replace half of the butter with lard in the pie crust. This will give you a flakier texture since lard has a higher melting temperature than butter and will resist melting. It also adds rich flavor.

How to get tender and flaky pie crust?

The key to tender AND flaky pie crust is to cut the butter into the flour in two stages. The first stage is incorporating a little bit of the butter into the flour evenly so it is broken down and well incorporated to coat the flour for tenderness. The mixture will look like fine bread crumbs. The second stage is incorporating the butter in larger pieces and flattening them between your fingers to give flakiness.

STORAGE AND FREEZING

How do I store apple pie?

You can store apple pie tightly covered with foil or in an airtight container at room temperature for up to 3 days.

Can I freeze apple pie?

Yes, you can actually wrap the whole pie and freeze it or you can cut it into slices and freeze the individual slices for up to 3 months.

How long does apple pie last?

Apple pie will keep well if covered at room temperature for a few days, and then you can refrigerate it for up to 1 week.

whole gingerbread apple pie slice on plate with fork

If you love pies, check out these recipes!

THE BEST Blueberry Pie Espresso Chocolate Pecan Pie Easy French Silk Pie Maple Brown Butter Pecan Pie Easy Chocolate Cream Pie Chocolate Peanut Butter Pie Bars

Looking for more pie recipes like this? Try these:

Baking with apples

Here are more recipes with fresh apples:

Video

Christina Marsigliese, Food Scientist MSc.

This is the BEST classic Apple Pie with an elevated flavor from fresh ginger, spices and a touch of molasses for a festive gingerbread taste. Just a simple rolled edge crust makes a beautiful pie, but you can crimp or fork the edges as well. When you see how perfectly sweet and set the filling is, you will believe that this is the best apple pie you've ever had.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 45

Cook Time 1 15

Chill Time 2 10

Servings 10 servings

Ingredients

Pastry:

2 ⅔ cups (380g) all-purpose flour
3 tablespoon (45g) packed dark brown sugar
1 tablespoon (12g) granulated sugar
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground ginger
⅛ teaspoon each ground nutmeg and ground clove
1 cup (227g) very cold unsalted butter, cut into ½-inch cubes
½ cup (120ml) ice cold water

Apple Filling:

2 ½ lbs mixed tart and sweet apples about 7-8 apples, such as Granny Smith and Gala/Braeburn/Ida Red/Honey Crisp, peeled and cored (equals 950g peeled and cored sliced apples)
½ cup (110g) packed light or dark brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground clove
1 tablespoon (9g) all purpose flour
1 ½ tablespoon (12g) corn starch
2 teaspoon (10ml) dark cooking molasses
2 teaspoon (10ml) freshly grated ginger

For topping:

1 large egg
pinch of salt
1 tablespoon coarse sugar for sprinkling

Instructions

Make the pastry. Combine flour, brown sugar, spices and salt in a large bowl. Add 2 tablespoon (28g) of butter and rub it into the flour mixture using your fingertips until it is evenly dispersed and the mixture resembles fine bread crumbs (you can also blend on medium-low speed in a stand mixer for 2 minutes). Add remaining cold butter and rub it in, pressing and smearing it between your thumbs and fingertips to flatten pieces of butter for an instant laminated effect (you can also use the mixer here, but finish with your hands to squeeze and flatten any large pieces of butter). Continue to rub in the fat until it resembles coarse crumbs with some larger oat flake-sized pieces remaining. There should be no dusty flour in the bowl.
Gradually sprinkle in cold water, one tablespoon at a time, while gently tossing with a fork until the dough is moistened and it clings together in clumps. The dough will hold together when squeezed or pressed when it is ready and it will hold the impressions of your fingers, but it should not form a ball. If you are making this on a humid day, you may not need all of the water, and if you make it on a very dry day, you may need to add another tablespoon of water. Do this part by hand and don't use the mixer once you add the water since it tends to over-mix in parts.
Chill the dough. Turn the shaggy mixture out onto a clean surface and bring it together with cupped hands, pressing in loose bits until it is cohesive. Divide it in two, flatten each portion into a disk, wrap well and refrigerate for at least 2 hours or overnight.
Make the filling. Slice the peeled apples to ⅛-inch thickness and place them into a large bowl. Combine brown sugar, cinnamon, nutmeg, clove, flour and corn starch in a small bowl and stir it together to blend evenly. Add it to the bowl with the apples and toss everything together with a wide spatula until the apples are nicely coated. Stir in grated ginger and molasses.
Roll the pastry. Dust a work surface lightly with flour and roll one portion of dough out into a circle with ⅛-inch thickness. Rotate the dough and add more flour as necessary to prevent sticking. Transfer dough to a deep 8x2-inch round glass baking dish (NOTE: this is not enough crust for a 9-inch pan, so be sure to use a deep 8-inch dish) and fit it into the base and up the sides, letting excess hang over the edges. Refrigerate it while rolling the top crust. Roll the other half into a 12 to 13-inch circle and slice it into 1½-inch strips to make a wide lattice. If you don't want to make a lattice, simply roll it out into a circle the same way you did for the bottom crust.
Fill the pie. Spoon the apple mixture into chilled pie crust base, tucking them in gently to fill all the spaces and gaps so the apples lay nice and snug in the crust (this will prevent your pie from shrinking too much as it cools). Weave the strips over the filling, letting the ends hang over the edge and press them down to seal against the edge pastry from the bottom crust. Trim excess dough and then roll it up over the edge to create a thick border crust. Place the pie in the freezer for 10 minutes while you preheat the oven to 425°F.
Bake the pie. Beat egg well with salt until blended in a small bowl and lightly brush the top and edges of the chilled pie with this egg wash. Sprinkle liberally with coarse sugar. Place pie on a rimmed baking sheet and bake for 25 minutes. Reduce the oven temperature to 350°F and bake for 45-55 minutes longer until the pastry is nicely browned and juices have been bubbling for at least 5 minutes. If your top pie crust becomes heavily browned after 30 minutes, place a piece of aluminum foil loosely over top to cover it and prevent it from getting too dark.
Transfer pie to a wire rack and let cool almost completely for at least 2 hours before slicing. Enjoy as is, or with vanilla ice cream!