Molasses-Apple Pie

Molasses add moisture and a deep and exquisite flavor to apple pie in this recipe adapted from Ladies’ Home Journal 100 Great Pie &Pastry Recipes. Ginger and cinnamon give spice and a wonderful aroma to the dessert, creating a one-of-a-kind dish perfect for the holidays and celebrations. You need already made pie pastry for two 9-inch piecrusts to make this recipe. You can buy piecrust pastry in the grocery or bakeshop or make it at home. The filling consists of simple ingredients including Golden Delicious apples, light molasses, butter, ginger, cinnamon, all-purpose flour, and brown sugar.

It is best to make the pie a few hours before you plan to cut into the pie, or the filling will be soupy if you slice into it when the pie is still hot from the oven. After a few hours of rest, the apples will reabsorb the juices and the pie will cut more neatly. The pie is best eaten on the same day that it is cooked. It can be kept at room temperature for up to one day but should be refrigerated for longer storage up to five days. When refrigerating the apple pie, cover it well with aluminum foil. Reheat the apple pie in a 325 degree F oven until warmed through before serving.

You don’t need fancy kitchen tools to make molasses-applepie but a rolling pin and a pastry cloth make it easier to roll out the dough.You can also use other kinds of apples for making pie besides Golden Delicious. A combination of sweet and tart apples makes an awesome tasting pie. When making molasses-apple pie, it is best to use tart apples, which combine well with the sweetness of the molasses. Granny Smith apples are an excellent choice for making molasses-apple pie. A combination of McIntosh and Cortland apples also work excellently.

Ingredients:

Pastry for two 9 in. pie crusts

2/3 cup firmly packed brown sugar

2 tablespoons all purpose flour

½ teaspoon cinnamon

1.4 teaspoon ginger

8 cups cored, peeled, and sliced Golden Delicious apples

¼ cup light molasses

1 tablespoon butter, cut into small pieces

Preparation:

1.       Preheat the oven to 425 degrees F.

2.       In a bowl, stir together the brown sugar, flour, cinnamon, and ginger. Toss the apples in this mixture until they are well coated. Pour in the molasses and toss the apples again until they are well coated.

3.       Roll out ½ of the piecrust pastry and place it in a 9 in. pie plate. Pour the apple mixture inside. Sprinkle the small, cut up pieces of butter over the apple filling. Roll out the second half of the pie crust pastry and place it on top of the filling. Cut 3 or 4 slits in the top crust. (If desired, cut the pie pastry into strips and make a crisscross pattern with them over the filling instead).

4.       Set the pie on a baking sheet covered with parchment paper or aluminum foil. Bake for 15 minutes.

5.       Reduce the oven temperature to 375 degrees F. Bake for 60 minutes, or until the filling is bubbly. Cool the pie on a wire rack for 1 hour or more before serving.