Skip to main content

Apple Pie with a Gingerbread Crumble


Years ago - say, twenty five years! - my typical Friday night was to bake an apple pie with one of my best friends and, then, settle in for a night of watching romantic comedies. Yeah, we were real party animals. It's no wonder that the cool kids didn't invite us out for things such as rolling pumpkins down city streets! But we could recite every line from The Princess Bride and When Harry Met Sally.

I have no idea what recipe we used to use. This is what I used tonight.


Crust
2 C flour
1/2 C organic powdered sugar
3/4 C butter
4 T heavy whipping cream

Use a pastry cutter to cut the flour and powdered sugar into the butter, forming pea-sized chunks. Add the whipping cream until the dough comes together into a ball. Roll the dough out between two pieces of parchment paper - to fit your pan with at least 1" overhang. Press the dough gently into the pan and trim the crust to the top of your dish. Flute the edges and reserve the dough for the topping. Place the crust in the freezer until the filling is ready.

Filling
2 lbs apples, peeled, cored, and thinly sliced
1/2 C organic granulated sugar
1 t ground ginger
1/2 t ground nutmeg
1 t ground cinnamon
2 T butter

Stir the apples with the sugar and spices and scoop them into the chilled crust. Dot the apples with butter. Preheat the oven to 415 degrees.

Topping
leftover ninjabread dough
leftover crust dough (above)
1/4 C organic brown sugar

Use a pastry cutter to create pea-sized chunks with the topping ingredients. Top the pie with the gingerbread topping. Place strips of foil around the edges of the pie.

Bake for 45 minutes with the foil on. Remove the foil and bake for another 15 minutes. Let cool slightly, but serve warm.

Comments

  1. Oh the combo of apple pie and gingerbread... I could fall so hard for this.

    I made it my silly little goal to stop by to follow and say "hey" to every mom on the Bloggy Mom December link up. It's a bit insane but I'm glad to have discovered many a sweet blog. We are such an amazing resource, we moms.

    If you'd like we're gathering for An Aloha Affair , a sweet sharing of joy and a meaningful sort of growing together. Come grow with us.

    Happy New Year to You and Yours.
    xo,
    Nicole
    localsugarhawaii.com

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Frozen Art Gourmet Ice Cream

As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.