Giner Apple Crumb Pie

By ghinman

Ingredients

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

Details

Servings 8

Preparation

Step 1

Set an oven rack in the lowest position and heat oven to 375 degrees. Place the pie plate on a foil-lined baking sheet.

In a food processor, pulse the butter, 3/4 cup of flour, and 1/4 cup of 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 tbs. 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.