Candied Ginger Apple Pie

In September, I made a candied ginger cheesecake and I kind of became obsessed with candied ginger after that. It was sooo good in the cheesecake and I had more candied ginger left from the cheesecake so my mind started racing with the possibilities of what else I could use the ginger in. With my husband's birthday in October and his love of apple pie, I thought I'd try adding the candied ginger to my normal apple pie recipe that comes from my mom's apple crisp recipe. It turned out so well that I made the same pie for Thanksgiving too.

Ingredients:
Pastry for double crust pie
6 cooking apples (I usually use straight Granny Smith, or 4 Granny Smith and 2 McIntosh)
1/2 c sugar
1 tsp pumpkin pie spice
2 T finely chopped candied ginger
1 tsp lemon juice
2 T flour
1 T cream
Turbinado sugar

Lower oven rack to the lower middle position in the oven and preheat to 425. Put a baking rack to warm up in the oven.
Meanwhile, peel, core and thinly slice apples. Add to a large bowl and add sugar, pumpkin pie spice, ginger, lemon juice and flour. Toss everything together to mix well. Either roll out your homemade pie crust and put in pie plate or place store bought crust in pie plate and leave about an inch of overhang. Carefully pour the apples and all their juices into the pie plate. Cover with top pastry crust. Crimp edges and cut vents in the top of the pie. Brush all over with cream and sprinkle Turbinado sugar over top.
Pull out the preheated baking sheet and carefully place the pie plate on the baking sheet. Put the pie on the sheet into the oven and bake for 10 minutes. Lower the oven temperature to 350 and bake for about 1 hour, until crust is browned nicely. Let cool completely before serving.

Pie from Greg's birthday

Pie from Thanksgiving