Autumn Fruit Ginger Crumble Pie

By eveweb

Ingredients

• Pastry for 1 single-crust pie (9 inch/23 cm)
• 3 cups (750 mL) peeled and sliced cooking apples (about 2 large)
• 3 cups (750 mL) peeled and sliced pears (about 3)
• 3 tbsp (45 mL) fresh lemon juice
• 1/3 cup (80 mL) packed brown sugar
• 1/4 cup (60 mL) all-purpose flour
• 1/2 tsp (2 mL) ground ginger
• 1/4 tsp (1 mL) ground cinnamon
• GINGER CRUMBLE
• 3/4 cup (175 mL) rolled oats
• 1/4 cup (60 mL) all-purpose flour
• 3 tbsp (45 mL) packed brown sugar
• 2 tbsp (30 mL) finely chopped crystallized ginger
• 1/3 cup (80 mL) butter, cut into pieces

Details

Servings 1
Adapted from lcbo.com

Preparation

Step 1

1 Preheat oven to 450°F (230°C).

2 On a floured surface, roll out pastry and fit into a 9-inch (23-cm) glass deep-dish pie plate; flute edges with a ridge ½ inch (1 cm) above edge of the pie plate. Chill while preparing filling.

3 Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell, packing gently. Place pie plate on a baking sheet to catch any juices.

4 For crumble, combine oats, flour, sugar and ginger in a large bowl. Cut in butter until mixture clumps together. Sprinkle crumble over fruit.

5 Bake in bottom third of oven for 15 minutes or until pastry edge looks cooked. Reduce heat to 375°F (190°C) and bake for another 50 minutes or until juices are bubbling and thick and topping is brown.