Real Simple, November 2009 issue. I love how the ginger flavour comes through and the crumbly, yet soft, topping taste together. It's a step-up from regular apple pie and is perfect for when you have company.
GINGERY APPLE CRUMB PIE
Adapted from Real Simple magazine, November 2009, page 290
Basic Flaky Piecrust or 1 store-bought piecrust, fitted into a 9-inch pie plate
1/2 cup cup cold unsalted butter (1 stick), 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; such as Granny Smith, Braeburn, or Empire), peeled and thinly sliced
1 tablespoon grated fresh ginger (I used minced ginger from a jar)
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
Set an oven rack in the lowest position and heat oven to 375º F. Place the pie plate on a foil-lined baking sheet.
In a food processor, pulse the butter, ¾ cup of the flour, and ¼ cup of the sugar until large clumps form (I just did this by hand with a pastry blender). Transfer to a bowl and refrigerate until ready to use.
In a large bowl, toss the apples, ginger, cinnamon, salt, and the remaining ½ 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.
Get a printable copy of this recipe here.