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.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?