How to make it

  • Crust:
  • Preheat oven to 425 degrees
  • In a medium sized mixing bowl add your flour and salt. Mix to combine.
  • Remove 1/3 of the flour mixture and place in a small bowl, add your water to this small amount of flour.
  • Add your shortening to the large flour mixture; using a fork (or pastry blender) combine to form small pea sized pieces.
  • Add the flour/ water mixture to the large flour mixture and combine. I use my hands to make sure that all the ingredients are blended together.
  • Dust your work surface with a large amount of flour and knead the dough 10 times (ONLY!!!). Over kneading will result in a tough crust.
  • Cut the dough in 1/2 and roll out one part for the bottom of your pie pan. Make sure your dough hangs over by 1 inch or so to make a nice edge.
  • Flute the edge of your pie before placing your filling in. Wrap the remaining dough and save for another one crust pie.
  • Filling:
  • Combine all your ingredients 'except for the butter' in a medium sized bowl. Mix well to make sure all the ingredients are combined.
  • Place into the prepared pie with the butter. Evenly spread the pieces on the apples.
  • Crumb topping:
  • Combine the Sugar through the Ginger in a mixing bowl. Add the butter and mix with your fingers to form coarse crumbs. Sprinkle over the Apple filling.
  • Bake at 425 degrees for 20 minutes...then reduce the heat to 350 and bake for an additional 30 minutes.
  • Cool on a rack and enjoy!

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