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.
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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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