Apple and oatmeal ginger crumb pie

By moeself

Per serving: 526 Cal,24gFat,61 mg chol, 141 mg SOD, 6g Pro, 74g Carb, 4g Fiber

Resource: Woman's Day

Ingredients

• 1 Basic Flaky pie crust
• 1/4 cup firmly packed dark brown sugar
• 1 Tbsp Freshly grated ginger or 1 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• Pinch Kosher Salt
• 1 cup all-purpose flour
• 1/2 cup cold unsalted butter, cut into small pieces
• 1 cup old-fashioned rolled oats
• 2 lb Jonagold, Ida red or Golden Delicious apples (about 4 large) peeled and sliced 1/2 in. thick
• 2 Tbsp fresh lemon juice
• 1/2 cup granulated sugar
• 1 Tbsp Cornstarch

Details

Servings 8
Preparation time 30mins
Cooking time 150mins

Preparation

Step 1

1. Heat oven to 375 F. On a lightly floured surface, roll the disk of dough into a 12 inch circle. Fit it into the bottom and up the sides of a 9 in pie plate. if necessary, trim the dough so the overhang is even all the way around ( about 1/2 in from the edge of the pie plate) Fold the overhang under itself to create a thicker rim of dough and crimp as desired. Refrigerate until ready to fill.

2. In a food processor, pulse the brown sugar, ginger, cinnamon and salt to combine. Add the flour and pulse to incorporate. Add the butter and pulse just until the mixture forms larges clumps. Transfer to a bowl and gently toss with the oats; refrigerate until ready to use.

3. In a large bowl, toss the apples with the lemon juice. Add the granulated sugar and cornstarch and toss to coat. Transfer the apples to the crust. Top with the crumb mixture and bake for 1 hour. Cover with foil and bake until the apples are tender (use a wooden pick to check doneness) and the topping is golden brown. 18 to 22 minutes more. Let's stand for at least 1 hour before serving. Serve warm or at room temperature.