I've got another super sweet and and easy Valentine's recipe from
Lucky Leaf that is perfect for those of you who are baker-challenged like me. If you haven't already, check out another easy Lucky Leaf recipe I made,
cherry chocolate brownie cheesecake.
The original recipe is called Lucky Stars Ginger Spice Apple Tart and uses stars and a pie tart pan, but since I don't have a pie tart pan and this is for Valentine's Day, I gave mine a new name. Check out
their Facebook page under the videos tab for the how-to video.
What you'll need:
1 15-ounce package rolled refrigerated unbaked pie crust (2 crusts)
2 21-ounce cans Lucky Leaf® apple pie filling
1/2 cup butter
1 tablespoon finely chopped crystallized ginger (find crystallized ginger in the bulk section of your grocery store, then chop it up yourself)
1 tablespoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon grated fresh ginger
butter-flavor nonstick cooking spray
1 teaspoon sugar
1/4 teaspoon ground cinnamon
frozen whipped dessert topping, thawed, or vanilla ice cream (optional)
chopped crystallized ginger (optional)
1. Preheat oven to 375°F. Let pie crusts stand at room temperature according to package directions.
2. Unroll one of the pie crusts. On a lightly floured surface, roll crust to a 13- to 14-inch circle, then transfer pie crust to a 10-inch deep-dish pie plate and set aside.
3. Unroll remaining pie crust. Using a 2- to 3-inch heart cutter, make 5 to 6 cutouts in the pastry. Set pastry and cutouts aside.
4. In a large saucepan heat pie filling, butter, 1 tablespoon crystallized ginger, vanilla, 1 teaspoon cinnamon, nutmeg, and fresh ginger over medium heat until butter is melted, gently stirring frequently.
5. Pour apple filling into the pastry lined pie pan. Place the pastry with the cutouts atop the filling. Fold the top pastry under the bottom pastry and pinch to seal; crimp edge as desired.
6. Place the heart cutouts atop the pastry, leaving most of the openings in the crust exposed. Lightly coat pastry with nonstick cooking spray
(I forgot to do this part, so mine doesn't look all pretty and shiny).
7. In a small bowl combine sugar and 1/4 teaspoon cinnamon then sprinkle over pastry. Place the pie on a foil-lined baking sheet.
8. To prevent overbrowning, cover the edge of the pie with foil. Bake for 40 minutes. Remove foil. Bake about 10 minutes more or until pastry is golden brown and filling is bubbly.
(This is where I deviated from the recipe, mine took about an additional 20 minutes more to get all bubbly...)
9. Cool on a wire rack about 1 hour and serve warm. If desired, top with whipped topping and additional crystallized ginger. And yes, you will desire.
Mmm...it's really good. The ginger gives it a real kick you don't normally get in apple pie. We were out, but vanilla ice cream would go awesomely with as well. So on my shopping list for tomorrow.
Would you like to try it for yourself? Check out
my giveaway!!
