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Key Takeaways
- Crystallized ginger adds a sweet, spicy kick that transforms traditional apple pie.
- Chopping up larger ginger pieces ensures even distribution and avoids tough bites.
- The ginger pairs beautifully with cinnamon to season the pie.
The first time I saw crystallized ginger was in the health food store where I shopped in college. The lady in a tie-dyed dress who worked there spoke glowingly about how eating a few chunks would soothe a stomach and keep colds at bay.
When I took my first bite, it was unlike any candy I’d ever had, starting out sweet and getting warmer and spicier with each chew.
Years later, I saw recipes using it in scones and other baked goods, and a lightbulb went off in my head. The powdered ginger I had always put in baking recipes suddenly seemed so basic. I baked crystallized ginger in scones, and everyone’s eyes lit up as they chewed.
Then I added it to apple pie filling, and my pies were instantly upgraded with the sparkle and spice of crystallized ginger.
How to Add Crystallized Ginger to Apple Pie Filling
For a deep-dish apple pie using about two pounds of apples, I add one-quarter cup of crystallized ginger cubes (about 1 1/2 ounces). This is a good introduction to gingery pie, and if you like it, you might want to add more next time—sometimes I’m in the mood for twice that amount.
If you can only find crystallized ginger in sliced form, roughly chop it to avoid large, tough pieces of ginger in the pie filling. Similarly, if the ginger cubes you find are very large, chop them up so the ginger is evenly distributed throughout the pie.
I still add cinnamon to my gingery pie filling, but I skip the other spices, since I want ginger to be the main seasoning.
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How Crystallized Ginger Is Made
If you aren’t familiar with crystallized ginger, it’s more like a glacé (candied) fruit than a dried fruit. It’s made by boiling sliced or cubed ginger root to make it tender and less peppery. Then the ginger is cooked in a sugar syrup until the sugar permeates the root, giving it a translucent look. Next, the ginger is rolled in sugar for a sweet, crunchy coating that keeps the pieces from sticking together. Finally, the sugar-coated ginger is dried. The resulting crystallized ginger will stay moist and delicious in an airtight container.
Give your usual apple pie a little kick with crystallized ginger, and you may just have a new family favorite.
