Not-Quite-a-Mile High Apple Ginger Pie
- 1 recipe best Butter Pie Pastry, refrigerated
- 16 cups peeled, cored, and sliced apples (10 to 12 apples)
- 3/4 cup granulated sugar
- 1/4 cup fresh lemon juice
- 1/3 cup all-purpose flour
- 1/2 cup ginger preserves
- 1 cup all-purpose flour
- 3/4 cup old-fashioned rolled oats (not instant)
- 3/4 cup firmly packed light brown sugar
- 1/2 cup walnut halves or pieces
- 1/4 teaspoon salt
- 10 tablespoons (1 1/4 sticks) cold unsalted butter, cut into 1/4-inch pieces
- If you havent already, prepare the pastry and refrigerate it until firm enough to roll, about 1 hour.
- On a sheet of lightly floured waxed paper, roll the pastry into a 13 1/2-inch circle with a floured rolling pin.
- Invert the pastry over a 9- inch deep-dish pie pan.
- Center it, then peel off the paper.
- Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge, Place the pie shell in the freezer for at least 30 minutes.
- To make the filling, combine the applesyoull need an extra-large mixing bowl for this, or you can use a stockpot if you dont have a large enough bowl-granulated sugar, and lemon juice.
- Set aside for 10 minutes.
- Preheat the oven to 400 degrees.
- Shake the flour over the apples and toss well to mix.
- Stir in the ginger preserves.
- Put the frozen pie shell on a large, dark baking sheet covered with aluminum foil.
- Transfer the apple filling and all the juices to the shell.
- I find it easiest just to lift them in with my hands, smooth the top, and pour on the juices.
- Put the pie on the baking sheet on one of the lower oven racks-youll need the headspace-sand bake for 45 minutes.
- Reduce the oven temperature to 375 degrees and bake for another 15 minutes.
- During those last 15 minutes, make the topping.
- Put the flour, oats, brown Sugar, walnuts, and salt in a food processor and pulse 6 or 7 times to chop the nuts well.
- Remove the lid and scatter the butter pieces over the dry mixture.
- Pulse the machine repeatedly, until the mixture resembles coarse crumbs.
- Dump the mixture into a large mixing bowl and gently rub it between your fingers to make large, buttery crumbs.
- Refrigerate.
- When the 15 minutes have elapsed, remove the pie from the oven.
- Carefully dump the crumbs in the center of the pie, spreading them evenly over the surface with your hands.
- Tamp them down gently.
- Put the pie on the baking sheet back in the oven and bake for an additional 45 minutes.
- Loosely cover the pie with tented aluminum foil during the last 15 to 20 minutes if the topping starts to get too brown.
- Near the end of the baking, check the apples with a skewer, if you have one, to see if the apples are tender.
- Transfer the pie to a cooling rack and let cool for at least 2 hours before slicing.
pastry, apples, sugar, lemon juice, flour, ginger preserves, flour, oldfashioned, brown sugar, walnut halves, salt, cold unsalted butter
Taken from www.cookstr.com/recipes/not-quite-a-mile-high-apple-ginger-pie (may not work)