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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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I turned a cobbler recipe into a pie, adding brandy and crystallized ginger to the filling and a simple crumb topping. It looks complicated and tastes homemade, but itâs super easy! âDebra Keil, Owasso, Oklahoma Ingredients:
1 sheet refrigerated pie pastry |
1 can (21 ounces) apple pie filling |
1/4 cup brandy |
1 teaspoon crystallized ginger, finely chopped |
1/2 cup packed brown sugar |
1/3 cup king arthur unbleached all-purpose flour |
1/3 cup old-fashioned oats |
1/4 cup cold butter, cubed |
1/4 teaspoon ground cinnamon |
1/8 teaspoon salt |
Directions:
1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filing, brandy and ginger. Pour into crust.
2. Place the brown sugar, flour, oats, butter, cinnamon and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle over pie. Cover edges of pastry loosely with foil.
3. Bake at 450° for 10 minutes. Reduce heat to 350°; remove foil and bake for 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.
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