Ginger Gold Apple Pie - Produce Oasis Recipes

Recipe Home » Desserts » Ginger Gold Apple Pie

Save to favorite

Write a comment

Print this recipe

Email this recipe

Ginger Gold Apple Pie

Category: Desserts

Author: Cee

Date: 9/3/2009 1:25:00 PM

Rating:

(5)

Ingredients:

1 frozen pie crust, thawed
4 Ginger Gold apples
1 tbsp lemon juice
1 tbsp fresh grated ginger root
1/2 tsp powdered ginger
1/3 cup white sugar
1/2 cup flour
1/2 cup quick rolled oats
1/3 cup firmly packed light brown sugar
1/4 tsp powdered ginger
1/4 tsp allspice
2 tbsp crystallized ginger chips
5 tbsp butter

Instructions:

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.