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Apple and Oatmeal-Ginger Crumb Pie


INGREDIENTS

  • 1 Basic Flaky Pie Crust (see below)
  • 1/4 c. firmly packed dark brown sugar
  • 1 tbsp. freshly grated ginger or 1 1/2 tsp ground ginger
  • 1/2 tsp. ground cinnamon
  • pinch kosher salt
  • 1 c. all-purpose flour
  • 1/2 c. cold unsalted butter
  • 1 c. old-fashioned rolled oats
  • 2 lb. Jonagold, Ida Red or Golden Delicious apples (about 4 large)
  • 1 lb. Granny Smith apples (about 2 large)
  • 2 tbsp. fresh lemon juice
  • 1/2 c. granulated sugar
  • 1 tbsp. cornstarch 

DIRECTIONS

  1. Heat oven to 375°F. On a lightly floured surface, roll the disk of dough into a 12-in. circle. Fit it into the bottom and up the sides of a 9-in. pie plate. If necessary, trim the dough so the overhang is even all the way around (about 1/2 in. from the edge of the pie plate). Fold the overhang under itself to create a thicker rim of dough and crimp as desired (see suggestions, below). Refrigerate until ready to fill.
  2. In a food processor, pulse the brown sugar, ginger, cinnamon and salt to combine. Add the flour and pulse to incorporate. Add the butter and pulse just until the mixture forms large clumps. Transfer to a bowl and gently toss with the oats; refrigerate until ready to use.
  3. In a large bowl, toss the apples with the lemon juice. Add the granulated sugar and cornstarch and toss to coat. Transfer the apples to the pie crust. Top with the crumb mixture and bake for 1 hour. Cover with foil and bake until the apples are tender (use a wooden pick to check doneness) and the topping is golden brown, 18 to 22 minutes more. Let stand for at least 1 hour before serving. Serve warm or at room temperature.
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