Servings: eight to twelve.
The crunchy ginger crumb topping on this pie provides a lovely contrast to the tender apples in the filling. As you cover the pie, keep the topping as clumpy as possible for the most satisfying texture.
Make Ahead Tips
You can make the crust and topping several hours ahead and refrigerate them, covered.
This was really delightful! I had my own recipe for the crust, but I followed the rest of the instructions to a T. The fresh ginger infused a great flavor alongside the apples and the tasty crumble topping.
Really easy and so delicious! I usually make my apple pie with lemon, but alas, I had none, but I did have fresh ginger. This is a new family favorite!
Love this pie! It has become a thanksgiving tradition for my daughter and I. We enjoy making it every year or for special occasions. The ginger is the trick to this recipe. Delicious!
At first I wondered where the cinnamon was, but by the end of the first piece I was hooked. Nice nuance to a wonderful pie. I made it with all gluten-free ingredients.
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