1 piecrust, store bought or homemade (9inch) fit in pie plate
1/2 cup cold unsalted butter, 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; granny smith, braeburn or empire) peeled and thinly sliced
1 tablespoon grated fresh ginger
1/4 teaspoon ground cinnamon
1/4 teasopoon kosher salt
Instructions
Set an oven rack in the lowest position and heat
oven to 375F. Place the pie plate on a foil lined
baking sheet
In a food processor, pulse the butter, 3/4 cup of
the flour, and 1/4 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 1/2 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.
Originally Submitted
10/23/2009
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