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Gingery Apple Crumb Pie Recipe


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     Gingery Apple Crumb Pie

Category   Desserts - Breads
Sub Category   Holiday Dish
Servings   8
Preptime   20 min

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

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.

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