I made this pie to use up the strawberries I had bought for yesterday's Strawberry Balsamic Pie. This recipe is very similar and the directions are practically identical. The recipe actually calls for wild ginger. I have no idea where to even look for wild ginger, so I used regular ginger. Since you already have the box grater out for the apple, do yourself a favor. I was three quarters of the way through mincing my ginger when I realized I could just be grating it. I also think that grated ginger would blend a little bit better into the filling instead of having occasional mini-chunks of ginger in your bites of pie.
Again, this pie is messy. Today, I was smart and put aluminum foil down on the baking sheet to avoid scrubbing the sticky mess off of the sheet afterward.
Yesterday, I made the analogy that the Strawberry Balsamic Pie was more a bassoon solo than a clarinet solo. To continue my strawberry-pie-is-just-like-a-musical-instrument-solo series of analogies, this pie is like a cornet solo. The flavor is just as bright as a clarinet, but a little bit brassier. It's a fun pie, with an unexpected flavor. I'm not sure which of the two pies I prefer. They are both so good, and yet so different. I think that this pie would be more of a general crowd-pleaser; however, the other would be more likely to impress your foodie friends.
Or just do what I did and buy four pounds of strawberries and make both.
Piece out!
Justin
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