EspañolThis apple ginger pie it’s a bold twist on a classic, bridging sweet and tart. In every slice, crisp Granny Smith apples meet fresh ginger, their tartness and heat mellowed by brown sugar and cinnamon. The filling soaks up that burst of lemon juice, so each bite pops with brightness rather than wilting into bland sweetness.
A Balanced Apple Pie
A pie should tell a story, and my recipe tells one. When I was pregnant with my first son, I found craving a slice of apple pie. My husband went to Trader Joe's and brought home their apple pie – I tried it and it was absolutely love at first bite!
I was heartbroken when they discontinued it, and began my search for a replacement. Unfortunately, all the pies we tried were much too sweet for my taste.
That's when I decided to create my own recipe, I put on my apron, grabbed some apples, and started to experiment adding ginger (my husband's favorite spice), fresh lemon juice, and just enough sugar to let the natural flavor of the apples truly shine.
The result is a perfectly balanced, sweet and tart pie that draws you in and keeps you coming back for another forkful.
Post updated: April 16th, 2025
Apples, Ginger, Sugar and Crust
Choosing the Right Apples: Tartness and Texture in Every Slice
Not all apples are created equal—especially when it comes to pie. The kind you reach for changes the final bite. Granny Smith apples are a classic choice.
They hold their shape through the bake and bring a sharp, refreshing tartness that stops the pie from feeling cloying or flat.
Cut them thin and even so they bake evenly, holding their bite instead of slumping into applesauce by the time the oven timer pings.
Fresh ginger: A Flavorful Twist
Fresh ginger takes this apple pie in a whole new direction. You grate it straight from the knob, scattering it over your sliced apples.
Ginger gives the filling a gentle heat—noticeable, but never loud. If you’re used to plain apple pie, that first bite with ginger might just become your new family favorite.
If you aren't familiar with fresh ginger, it looks like a beige root (it's a rhizome) with a pale yellow interior. I zest it, after peeling it, to extract its pungent, fragrant goodness. Look for it in the produce department.
The Crust
Every pie starts with a good base. Whether you stick with a store-bought crust (no judgment here) or mix up your own al home, you've got options:
- Homemade Pie Crust: If you want that old-school touch and have a little extra time, reach for the flour, cold butter, ice water and a pastry blender and prepare your own.
- Store-Bought Raw Pie Crust: There’s no shame in shortcuts. A good boxed pie crust, rolled out and handled gently, bakes up golden and crisp. Follow the instructions in the box so it doesn’t crack when you unroll it.
But remember to always keep the pie dough cold as this produces flaky layers.
The Sugar: Balancing Sweetness and Tartness
A pie lives and dies on balance. Too much sugar and you lose the character of those apples. Too little and every forkful tastes flat. Brown sugar is the secret here—it brings warmth and a gentle molasses backdrop, coaxing out the best in both apples and ginger.
But it has to be the right amount, I practiced with different quantities until I got the perfect one, while most pie recipes call for 1 cup of sugar, my recipe uses half.
No worries, this recipe doesn't need more; then adding the lemon juice brightness the fruit, and sharpens the tartness. The perfect combo.
More Mexican Desserts
If you're looking for more desserts, I invite you to see my Tres Leches Cake, Traditional Mexican Cheesecake, Mexican Flan, Mexican Jelly Roll (niño envuelto), and my Peach Combination Gelatin. Enjoy!
Step-By-Step: How to Make Apple Ginger Pie
Prep Time: 10 minutes
Beginning to end: 1 hour and 15 minutes
Ingredients
- 1/2 cup packed brown sugar
- 2 1/2 tablespoons corn starch
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 6 Granny Smith apples, washed
- 1 1/2 inches fresh ginger, peeled and grated
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, in pieces
- 1 box with 2 rolled raw unbaked pie crusts*
- 1-2 teaspoons granulated sugar (optional)
- Vanilla ice cream (optional, but recommended)
Equipment
- Measuring spoons
- Peeler
- Knife
- Cutting board
- Small bowl
- Large bowl
- 9 inch round pie mold
- Aluminum foil
Process
*Follow instructions in the pie crust box to unroll the dough and keep it cold.
Pre-heat oven to 425 degrees F (aprox 218 degrees C).
Prepare the Filling
In the small bowl mix brown sugar, corn starch, flour and cinnamon. Set aside.
Peel apples and slice them thinly. In a large bowl toss apples with lemon juice and ginger. Add sugar-flour mixture and mix until apples are coated.
Be careful not to sample the slices because you won't be able to stop eating them!
Assemble the Pie
Cover a 9-inch round baking dish with one pastry sheet, Lay the apples in an even mound in the bottom crust and scatter the pieces of butter on top, they'll melt into the fruit, making the apple pie filling extra rich and glossy.
Gently lay the second pie crust over the apples, and trim any big overhang, leaving about an inch to seal.
With your fingers or a fork, crimp pastry sheets together to keep the apples inside. Make a few slits in the top to allow steam to escape and sprinkle the granulated sugar (if desired).
Bake it
Cover edges of pastry with aluminum foil to prevent over browning and bake in the pre-heated oven for 25 minutes.
After 25 minutes, carefully remove aluminum foil and bake for 20-25 minutes more or until crust is golden brown and filling is bubbling.
Serve warm and a la mode (with a nice scoop of vanilla ice-cream on top)
When the pie comes out of the oven, that mix of cinnamon, ginger, and lemon juice always feels like a fresh start and a warm hug at once. Wrap up any leftovers in plastic wrap for a next-day treat—around here, pie never lasts long.
If you have a twist on apple filling, a favorite topping, or a classic family pie story, share it with others. Recipes like this one tie past and present together, and you become part of that tradition each time you bake.
Thanks for spending time in this kitchen—may your next slice taste just as good as the ones you remember.
Buen Provecho!
Print the Recipe
Apple Ginger Pie
Ingredients
- 1/2 cup packed brown sugar
- 2 1/2 tablespoons corn starch
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons ground cinnamon
- 6 Granny Smith apples washed
- 1 1/2 inches fresh ginger peeled and grated
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter in pieces
- 1 box with 2 rolled unbaked raw pie crusts*
- 1-2 teaspoons granulated sugar optional
- Vanilla ice cream optional, but recommended
Get Recipe IngredientsUtensilios
- * Measuring spoons
- Vegetable peeler
- Small bowl
- Large bowl
- 9-inch round pie mold
- Aluminum foil
Instructions
- *Follow instructions in the pie crust box to unroll the dough and keep it cold.
- Pre-heat oven to 425 degrees F (approx 218 degrees C).
Prepare the filling
- In the small bowl mix brown sugar, corn starch, flour and cinnamon. Set aside.
- Peel apples and slice them thinly. In a large bowl toss apples with lemon juice and ginger. Add sugar-flour mixture and mix until apples are coated. Be careful not to sample the slices because you won't be able to stop eating them!
Assemble the Pie
- Cover a 9-inch round baking dish with one pastry sheet, Lay the apples in an even mound in the bottom crust and scatter the pieces of butter on top, they'll melt into the fruit, making the apple pie filling extra rich and glossy.
- Gently lay the second pie crust over the apples, and trim any big overhang, leaving about an inch to seal.With your fingers or a fork, crimp pastry sheets together to keep the apples inside. Make a few slits in the top to allow steam to escape and sprinkle the granulated sugar (if desired).
Bake it
- Cover edges of pastry with aluminum foil to prevent over browning and bake in the pre-heated oven for 25 minutes. After 25 minutes, carefully remove aluminum foil and bake for 20-25 minutes more or until crust is golden brown and filling is bubbling. Serve warm and a la mode (with a nice scoop of vanilla ice-cream on top)
Nutrition
Notes
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