Lei is pastry chef who got her start while living in New York City.  One day, while passing a neighborhood sweet shop, she took a chance and applied for a weekend job decorating cakes.  The rest was history - or rather, a baker's dream come true!

After enrolling at the CIA and graduating at the top of her class with honors, Lei flew out to California where she eventually landed the role of Executive Pastry Chef at the Stonehill Tavern in the St. Regis Resort.  With said accomplishments under her belt, Lei felt it was time she opened her own bake shop.  She is now the proud owner of San Clemente's Sugar Blossom Bake Shop.  The adventures don't end there, though.  Aside from exploring tidal pools, bike riding around the California mountains, and creating new recipes in her ocean-view loft.  Lei has also been working on a recipe collection of all her favorite summer delights.
  
Lei's upcoming release, Beach House Baking, is everything you might expect from a breezy summer cookbook and then some.

Beach House Baking has easily become one of my favorite cookbooks of the season.  I can already tell it will be an endless summer of delicious desserts.  Lei Shishak speaks directly to my inner surfer girl soul, and leaves me with a little bit of summer with each of her recipes.

**I was given this product for review.  I was not financially compensated for this post.  All opinions expressed are my own.

Beach House Baking: Apple and Ginger Pie

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• Prep Time: 8 minutes
• Cook Time: 50 minutes
• Total Time: 58 minutes
• Yield: 8 Servings 1x

Ingredients

Units USM Scale 1x2x3x

Sweet Butter Crust:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons sugar
• 1/8 teaspoon salt
• 1 stick unsalted butter, very cold and cubed
• 4 1/2 tablespoons ice cold water

Crumble:

• 1/2 cup all-purpose flour
• 1/2 cup rolled oats
• 1/4 cup light brown sugar
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons unsalted butter, cold and cubed

Filling:

• 4-5 medium apples, peeled, cored and chopped
• 1/4 cup brown sugar
• 1/4 cup sugar
• 1 teaspoon all-purpose flour
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon fresh orange juice
• 1 teaspoon finely grated orange zest
• 1/8 teaspoon salt
• 2 tablespoons unsalted butter, at room temperature

Instructions

Sweet Butter Crust:

1. In your food processor, blend flour, sugar, salt and butter until a fine crumble forms. Add the water and blend again until a soft dough forms.
2. Turn the dough out onto a floured work surface. Gently shape it into a disc. Wrap in plastic wrap and refrigerate for 1 hour (can be left for up to one day; freeze for longer storage).
3. Remove dough from the refrigerator. (It will be very hard but keep pressing it with the rolling pin until it begins to flatten down) Roll out on a lightly floured surface to a 12-inch circle, about 1/8-inch thick.
4. Fit into your 9-inch pie plate. Press the dough down evenly into the bottom and sides. Trim the dough with kitchen shears leaving a ½-inch overhang. Set aside.
5. Preheat oven to 350 degrees F.

Prepare Crumble: In a food processor, combine all the ingredients until the butter has broken down to pea size. Keep in the refrigerator until needed.

Prepare Filling: Place the apples, sugars, flour, ginger, orange juice, zest and salt in a large glass bowl. Toss to combine. Transfer to a saucepan and cook for 8-10, just until the apples are tender when poked with a fork, but still holds shape.

1. Transfer the apples to the prepared pie shell, top with butter and bake for 20 minutes. Remove from the oven and sprinkle the crumb topping over the fruit. Bake for 25 minutes more. Let the pie cool for at least 30 minutes before serving.

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