Saturday, October 13, 2012

A Charmed Maple Apple Ginger Crumble Pie

By Ellery Adams

Yes, it's a mouthful! But it gives me a chance to give you a sneak peak at the cover for the next Charmed Pie Shoppe mystery (Peach Pies and Alibis, due out in March) and provide you with an amazing recipe for all those fresh apples for sale in your local stores.

If you can pick them right off the tree, that's even better. Either way, the weather has turned colder. It's time to break out the sweaters. It's time for chili and football and apple pie. And this may become your favorite apple pie EVER!

How do you like to use apples during this fall season?

Charmed Apple Ginger Maple Crumble Pie

1 Pie Crust (if you don’t want to make your dough from scratch, use a refrigerated Pillsbury crust)
6 cups of peeled and chopped apples (pick your favorites or substitute the apples for Bartlett pears)
1 ½ tablespoons of cornstarch
½ teaspoon of salt
¼ cup of packed brown sugar
¼ cup of pure Grade A maple syrup
1 tablespoon of lemon juice
 1 teaspoon of lemon zest
½ teaspoon of ground ginger

Crumble Topping Ingredients
2/3 cup flour
½ cups old-fashioned oats
½ cup packed dark brown sugar
1/3 cup cold butter, cut into small pieces

1 Roll out pie dough and place in a 9 ½-inch deep-dish pie dish Put in the freezer to set.

2 Preheat the oven to 400 F. Place the chopped apples in a large bowl with the cornstarch, ginger, brown sugar, maple syrup, lemon juice, and lemon zest. Toss well using your fingers.

3 Place the apple mixture into the pie dish. Place the pie into the center oven rack and bake for 45 minutes.

4 While baking take all the Oatmeal Crumb Topping ingredients and place them in a bowl. Use your hands and mix the ingredients until large crumbs form. Refrigerate until use.

5 After the 45 minutes are up remove pie and reduce heat to 375F. Sprinkle the crumb topping evenly over the pie and bake for another 15 minutes. Cool on a wire rack for at least one hour. Serve with a scoop of vanilla ice cream.

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