Ginger Apple-Walnut Crumble Pie

By Marian Cooper Cairns, Dawn PerryPublished: Oct 13, 2015

Brian Woodcock

Yields:

Prep Time:

25 mins

Total Time:

5 hrs 35 mins

Classic apple pie gets seriously upgraded with a little ginger and some walnuts.

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Ingredients

1 1/4 cups plus 2 tbsp. all-purpose flour, divided, plus more for surface
1/2 recipe Basic Pie Dough
1/3 cup granulated sugar
1/2 tsp. ground cinnamon
2 1/2 Tbsp. grated fresh ginger, divided
1/2 tsp. kosher salt, divided
2 1/2 lb. Granny Smith, Golden Delicious, or Pink Lady apples, peeled and cut into 1-in. pieces
3/4 cup Chopped walnuts
1/2 cup light brown sugar
1/2 cup unsalted butter, at room temperature

1. Step 1Preheat oven to 350 degrees F. On a floured surface, roll 1/2 Basic Pie Dough recipe to a 13-inch circle. Transfer to a 9-inch pie plate, fold edges under, and align with the rim of the plate; crimp.
2. Step 2Whisk together granulated sugar, cinnamon, 2 tablespoons flour, 1 1/2 tablespoons ginger, and 1/4 teaspoon salt. Add apples; toss to coat. Transfer to pie plate. Freeze 15 minutes.
3. Step 3Whisk together walnuts, brown sugar, 1 1/4 cup flours, 1 tablespoon ginger, and 1/4 teaspoon salt. Work in butter until large clumps form; crumble over apples.
4. Step 4Bake, on a baking sheet, until golden and bubbling, 60 to 70 minutes (tent with foil if crumble becomes too dark). Cool, on a rack, at least 4 hours.