Next week is Thanksgiving and in Blind Pig fashion, we like to share a fall pie recipe with you during November that you can put on the table for your Thanksgiving feast. A good apple pie is always a winner with our family, so we wanted to share this alternative to the traditional apple pie.
We cannot lay claim to creating this recipe. This is a recipe that is an adaptation of an adaptation. (Aren’t most recipes?) The original recipe was adapted from Helen Corbitt’s Cookbook, and we adapted our recipe from June Naylor who is a contributor to the Dallas Morning News.
Our recipe is made with gingersnaps, brown sugar, ground ginger, butter, fresh green apples, candied ginger, lime juice, flour, rum, cinnamon and chopped pecans. If you have not purchased candied ginger before, we found it at our Kroger near the dried fruit and nuts.
Instead of a traditional pie crust, our pie is made with acrushed ginger snap crust, which is made similar to a graham cracker crust. Bake the crust for 10 minutes at 350 degrees.
The filling is made by combining chopped fresh green apples, chopped candied ginger, lime juice, rum, flour and cinnamon. When the pie crust has cooled, add the apple filling to the crust and top with the ginger crumble that is prepared with the remaining ingredients. Bake at 375 for about 40 minutes. Make sure to watch your pie carefully as it bakes so it does not burn or get too brown on top.
Cool the pie completely before serving. Our pie lived up to its “crumble” name and was difficult to remove from the pie pan in one beautiful piece. However, we assure you that our taste testers agreed that it tasted delicious. It pairs especially nice with a scoop of vanilla ice cream on top — yummo!
The chewy pieces of candied ginger intermixed with the tart apples makes for a burst of unexpected flavor with every bite. We had not had an apple and ginger pie prior to this recipe, and we were pleased with the way the flavors complemented each other. This pie recipe was extremely easy– especially if you are someone who likes pies, but does not want to make a traditional crust.
How are you planning on spending Thanksgiving? Are you getting together with family and friends or keeping the feast small this year?
If you are viewing this post via email, visit us at www.theblindpig.blog for a complete recipe for Ginger Crumble Apple Pie.
Ginger Crumble Apple Pie
Ingredients
- Crust:
- 1 1/2 cups crushed gingersnaps
- 2 T brown sugar
- 1 tsp. ground ginger
- 6 T melted butter
- Filling:
- 5 fresh green apples cut into chunks
- 3 T chopped candied ginger
- 2 T lime juice
- 1 T flour
- 2 tsp. ground cinnamon
- .5 oz rum
- Crumble:
- 1/2 cup crushed gingersnaps
- 1/4 cup light brown sugar
- 1/4 cup flour
- 3 T melted butter
- 1/2 cup chopped pecans
- 1 tsp. ground cinnamon
Instructions
- Crust: In a bowl combine crushed gingersnaps, brown sugar, ginger and butter. Press into bottom and up sides of pie plate. Bake at 350 fr 10 minutes. Cool before adding filling.
- Filling: Combine apples, candied ginger, lime juice, rum, flour and cinnamon in a bowl. Mix gently. Set aside to allow flavors to blend. Add to cooled crust.
- Crumble: In a bowl, combine crushed gingersnaps, brown sugar, flour, melted butter, pecans and cinnamon. Mix until mixture is crumbly. Spoon over the top of the the filling.
- Bake at 375 degrees for 40 minutes. Make sure to check pie often to prevent over browning or burning. Allow to cool and serve with vanilla ice cream.
