Gingery Apple Crumb Pie

apple-crumb-pie
Photo by David Prince
Rating
Read Reviews
  • Serves 8
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 502 calories
    • Fat 23 g
    • Sat Fat 15 g
    • Cholesterol 60 mg
    • Sodium 186 mg
    • Protein 4 g
    • Carbohydrate 72 g
    • Fiber 4 g

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.

Ingredients

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