Ginger Apple Crumb Pie

Ginger Apple Crumb Pie
Photo by Scott Phillips


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

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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