Category : Desserts
Author : Cee
Hits : 4476
Date : 03/09/2009
1 frozen pie crust, thawed4 Ginger Gold apples1 tbsp lemon juice1 tbsp fresh grated ginger root1/2 tsp powdered ginger1/3 cup white sugar1/2 cup flour1/2 cup quick rolled oats1/3 cup firmly packed light brown sugar1/4 tsp powdered ginger1/4 tsp allspice2 tbsp crystallized ginger chips5 tbsp butter
Preheat the oven to 350F.Peel the ginger root. Grate it (or mince in food processor) and measure 1 tbsp. Extra ginger can be frozen for later use.Slice the Ginger Gold apples and remove the cores. Put the apple slices in a large glass bowl. Pour 1 tablespoon of lemon juice over the apple slices and toss to coat evenly. Add 1 tablespoon fresh grated ginger root. Sprinkle 1/2 teaspoon powdered ginger and 1/3 cup white sugar over the apple slices. Toss to coat evenly.In a medium-size bowl, combine 1/2 cup flour, 1/2 cup quick rolled oats, and 1/3 cup firmly packed light brown sugar. Mix thoroughly. Add 1/4 teaspoon powdered ginger, 1/4 teaspoon allspice, and 2 tablespoons crystallized ginger chips. Mix thoroughly. Slice 5 tablespoons of butter into pats and add them to the bowl. Use a butter cutter to combine dry ingredients with butter, until loose and crumbly.Put the apple slices into the pie crust. Scrape the bowl to get all the sugar and spices onto the apples. Gently arrange the apple slices so they lie flat. Spoon the crumble topping over the apples, covering them completely.Bake the pie at 350F for 20 minutes.Then take it out and check for doneness. Poke a fork into the center; the pie is done when the apples are tender but not mushy. Also check the edges of the crust; they should be golden brown. If it’s not done yet, return to the oven for another 5-10 minutes and check it again. Adding a pie shield during the later stage will help prevent burned crust.
Do not refrigerate tomatoes. They will retain their flavor and ripen correctly at room temperature. Once they are ripe, use within 3 days.
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