Basic Flaky Piecrust
or 1 store-bought piecrust, fitted into a 9-inch pie plate
cup cold unsalted butter (1 stick), cut into small pieces
plus 1 tablespoon all-purpose flour, spooned and leveled
apples (about 5; such as Granny Smith, Braeburn, or Empire), peeled and thinly sliced
grated fresh ginger
- Set an oven rack in the lowest position and heat oven to 375º F. Place the pie plate on a foil-lined baking sheet.
- 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.
- In a large bowl, toss the apples, ginger, cinnamon, salt, and the remaining ½ cup of sugar and tablespoon of flour.
- 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.