Gingery Apple Crumb Pie

Gingery Apple Crumb Pie
David Prince
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preparation
20
minutes
cooking
180
minutes
Serves 8

Ingredients

Basic Flaky Piecrust
or 1 store-bought piecrust, fitted into a 9-inch pie plate
1/2
cup
cup cold unsalted butter (1 stick), cut into small pieces
3/4
cup
plus 1 tablespoon all-purpose flour, spooned and leveled
3/4
cup
granulated sugar
2 1/2
pounds
apples (about 5; such as Granny Smith, Braeburn, or Empire), peeled and thinly sliced
1
tablespoon
grated fresh ginger
1/4
teaspoon
ground cinnamon
1/4
teaspoon
kosher salt

Directions

  1. Set an oven rack in the lowest position and heat oven to 375º F. Place the pie plate on a foil-lined baking sheet.
  2. In a food processor, pulse the butter, ¾ cup of the flour, and ¼ cup of the sugar until large clumps form. Transfer to a bowl and refrigerate until ready to use.
  3. In a large bowl, toss the apples, ginger, cinnamon, salt, and the remaining ½ cup of sugar and tablespoon of flour.
  4. Transfer the apple mixture to the crust, sprinkle with the crumb topping, and bake until the top is golden and the apples are tender, 55 to 60 minutes. Serve warm or at room temperature.
Sara Quessenberry
November 2009

Nutritional Information

  • Per Serving
  • Calories 502
  • Fat 23 g
  • Sat Fat 15 g
  • Cholesterol 60 mg
  • Sodium 186 mg
  • Protein 4 g
  • Carbohydrate 72 g
  • Fiber 4 g
What does this mean? See Nutrition 101.

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