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Turn your pie on its head with a Deconstructed Ginger Apple Pie. It'll knock your socks off!

Deconstructed Ginger Apple Pie

Carrie @ poet in the pantry
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert
Servings 8


  • 1 9 " pie crust homemade or store bought
  • 2 Tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • several pinches Gourmet Garden lightly dried ginger optional
  • 8 Granny Smith apples
  • 2 Tablespoons unsalted butter
  • 1/2 cup apple cider
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 1/2 teaspoons Gourmet Garden ginger paste
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon fine sea salt
  • 2 Tablespoons cornstarch


  • Preheat oven to 375 degrees Fahrenheit.
  • On a work surface dusted with flour, roll out the pie crust into a 10-inch square. Cut into 4 squares, then cut diagonally across each square to make a total of 8 triangles.
  • Lay out pie crust triangles on 2 rimmed baking sheets. In a small bowl, combine the granulated sugar and cinnamon, then sprinkle over the tops of the triangles. Top with pinches of Gourmet Garden lightly dried ginger, if an extra ginger punch is desired.
  • Bake for 18-22 minutes, or until lightly browned, rotating pans halfway through the baking time, . Set aside.
  • While the crust is baking, peel, core, and slice the apples.
  • In a large saucepan, melt the butter and add the apples; saute for a few minutes.
  • Add the cider, sugars, ginger puree, and spices, and cook for 5 minutes.
  • Add the cornstarch, stirring well to combine, and cook for an additional 5 minutes, or until thickened and the apples have softened.
  • To serve: place a pie crust triangle in a ramekin-sized bowl and scoop some of the apple pie filling over it. Garnish with ice cream or whipped cream, if desired.