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Apple Pie With Fresh Ginger

I have added some dried ground ginger to my apple pies for quite some time. I think that it makes a nice complement to the cinnamon. For this pie, I happened to have some fresh ginger to grate into the filling. Wow, what a difference. The ginger taste is both more pronounced and more nuanced. The heat of the ginger goes very well with the apples and is balanced by the sugar. Fresh ginger is now standard procedure for my apple pies. It might be good in a pumpkin ricotta pie, too.
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