Serious Eats: Talk
Ginger Apple Pie
Hi Sweet Toothers,
I've been trying to come up with a good ginger apple pie recipe recently, using Kenji's "Perfect Apple Pie" as a base. I want the pie to have a heavy, spicy ginger kick to it. So far, I've made a couple test pies and used freshly grated ginger, but it doesn't come through at all. I have used up to around a tablespoon per apple so far.
I am wondering if anyone has had any experience with this, and if they could offer any tips? I've read people use candied ginger, but candied ginger loses some of the spiciness in my experience. Is there an advantage to using the candied ginger though? Or powdered ginger?