Sometimes my recipes start with an image in my head. Other times they start with a catchy name. This whiskey-ginger apple pie began as a title—originally “double rye apple pie”—and the name inspired the recipe that follows.
Last year I adapted a technique I found in Zoë François’s peach pie: sliced fruit macerates with bourbon, turbinado sugar, and salt until it releases juices; the liquid is then thickened with cornstarch on the stove and mixed back into the raw fruit before baking. Apples release less liquid than peaches, so I adjusted the liquid and thickener, adding a splash of apple cider to complement, rather than increasing the whiskey and upsetting the flavor balance. The result: a juicy, well-textured filling with bright whiskey notes.
I chose crystallized ginger as the pie’s primary spice—no cinnamon or traditional spice blend—partly because it fit the “Whiskey-Ginger” name and partly because it gives the pie a lively, warming bite that pairs beautifully with rye. The ginger is pronounced, so you can reduce it if you prefer a subtler note.
After a few test bakes I settled on the proportions below. A few practical tips up front:
1. If you don’t enjoy whiskey, simply increase the apple cider; the pie remains excellent.
2. For depth of flavor, use a mix of apples—local and heirloom varieties work well. Crisp, tart or balanced apples such as Stayman Winesap, Ida Red, Granny Smith, Braeburn, and Fuji are good choices.
3. The crust recipe—adapted from an all-butter pie dough—yields enough for a standard double-crust pie or a simple lattice. For an elaborate lattice or decorative edges, make 1.5× the dough; you’ll likely have extra left over.
4. I baked mine in a Pyrex pie pan. If you use metal or ceramic, you can maintain 425°F rather than reducing to 400°F after the pie goes in.
Whiskey-Ginger Apple Pie
A.k.a. “Double Rye Apple Pie.” The filling is flavored with rye whiskey and crystallized ginger, and the crust includes rye flour for a subtle, savory note. The all-butter crust is adapted from a reliable pie dough approach; the filling uses a macerate-and-thicken method inspired by a peach pie technique.
Dessert
apple pie, apples, pie, rye crust, whiskey ginger
Ingredients
For the crust:
- 275 g all-purpose flour
- 40 g rye flour
- 1 tbsp sugar
- 1 tsp table salt or fine sea salt
- 1 cup (225 g) unsalted butter(very cold)
- 1/2 cup ice water(divided)
For the filling:
- 2 1/4 lbs. flavorful baking apples(about 6 medium to large apples)
- 1/2 cup turbinado sugar
- dash salt
- 1/4 cup rye whiskey
- 1/3 cup apple cider(approximate—adjust as needed)
- 2 oz. (56 g) crystallized gingerchopped into 1/4-inch pieces
- 5 tbsp cornstarch
To finish:
- 1 eggbeaten
- additional turbinado sugar(optional)
Instructions
Make the crust:
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Combine the flours, sugar, and salt in a large, wide bowl. Chill the bowl briefly in the freezer while you prepare the butter.
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Cut the butter into 1/2-inch cubes. Add to the chilled flour mixture and toss to distribute.
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Using a pastry blender or your fingertips, cut the butter into the flour until the largest pieces are about pea-sized. Return the bowl to the freezer while you measure ice water.
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Measure 1/4 cup ice water and sprinkle over the mixture. Toss with a spatula to moisten, then add remaining ice water, one tablespoon at a time, tossing until the dough just holds together. Use fingers to gather the dough, keeping it as cool as possible.
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Divide the dough in half, flatten into disks, wrap tightly in plastic, and refrigerate at least two hours.
Roll out the crust:
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On a well-floured surface, roll one chilled disk to an 11–12-inch circle and fit it into a 9-inch pie pan with 1/4–1/2 inch overhang. Trim if necessary and chill the pan in the refrigerator.
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Roll the second disk for the top: an 11–12-inch circle for a full top crust or a rectangle (about 9.5 × 12 inches) if you plan a lattice. Transfer to a parchment-lined sheet and chill or freeze until ready to assemble.
Make the filling:
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Peel, core, and slice apples no thicker than 1/4 inch. Place in a large bowl with turbinado sugar, rye whiskey, and a generous dash of salt. Let sit at least 30 minutes, preferably an hour, to draw out juices.
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Transfer the apples to a second bowl, straining the accumulated liquid into a measuring cup. Add apple cider to bring the liquid up to 1 cup total, then transfer to a small saucepan.
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Stir half the chopped crystallized ginger into the apple slices and the other half into the saucepan. Whisk the cornstarch into the saucepan liquid until smooth; it will look cloudy. Cook over medium, whisking constantly, until thick and translucent—very thick and glossy.
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Fold the thickened mixture into the apples with a rubber spatula. Let cool to room temperature (briefly chill if needed) before filling the crust.
Assemble the pie:
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Spoon the cooled filling into the chilled bottom crust. Cover with the top crust or arrange a lattice. Seal and crimp the edges, then place the assembled pie in the freezer for a short chill before baking.
Bake the pie:
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Position a rack in the bottom third of the oven and place a pizza stone or baking sheet on the rack. Preheat to 425°F (218°C).
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Brush the crust with beaten egg and, if desired, sprinkle turbinado sugar on top.
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Place the pie on the preheated stone or sheet. If using a glass or Pyrex pan, reduce the oven temperature to 400°F (204°C) once the pie is in the oven.
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Bake 55–70 minutes, until the filling bubbles and the crust is deep golden brown.
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Allow the pie to cool completely before slicing so the filling sets.
Recipe Notes
- If you prefer no whiskey, omit it and increase the apple cider; the pie will remain flavorful.
- Mix apple varieties for more nuanced flavor and texture—use any crisp, flavorful apples you like.
- The crust recipe makes enough for a standard double crust or simple lattice; increase proportionally for an elaborate lattice or deep-dish pan (a 1.5× batch is usually enough for extra decoration).
- If using metal or ceramic instead of glass, you can keep the oven at 425°F for the full bake.
- The filling is intentionally glossy and slightly thick; reduce cornstarch or cider if you want a looser texture.
- Crystallized ginger is bold—use less if you want a subtler ginger presence.