Ginger Apple Crumb Pie

Ginger Apple Crumb Pie
Photo by Scott Phillips


  • ¼ tsp. table salt
  • Ginger Topping
  • 5-¾ oz. (1-¼ cups) all-purpose flour
  • ½ cup granulated sugar
  • 1-½ oz. (3 Tbs. ) cold unsalted butter, cut into ½-inch dice
  • 3 Tbs. all-purpose flour
  • 2-½ to 3-½ Tbs. very cold water
  • + 4 more ingredients
    • 3 lb. Braeburn or Gala apples (about 6 medium) peeled, cored, and cut into ¼-inch-thick slices
    • 1 oz. (2 tablespoons) unsalted butter, cut into very small pieces
    • 1-½ oz. (3 Tbs.) cold vegetable shortening, cut into ½-inch dice
    • 2 tsp. finely grated fresh ginger (I use a Microplane)

In a stand mixer bowl (or a large mixing bowl), whisk the flour and salt to blend. Add the shortening and butter. Starting on low speed and then shifting to medium, beat with the paddle attachment (or cut in by hand) until the largest pieces of fat are about the size of peas, 1 to 2 minutes. With...

View full recipe at Fine Cooking


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