Desserts/Dutch Apple-Ginger Pie

Makes: 1 pie

Active Time: 30 minutes

Total Time: 30 minutes

From: http://www.rachaelraymag.com/recipe/dutch-apple-ginger-pie/

Ingredients

3 pounds Granny Smith apples-peeled, cored and thinly sliced

3/4 cup sugar

1/2 cup plus 1/4 cup flour

1 tablespoon fresh orange juice

1 teaspoon orange zest

3/4 teaspoon ground cinnamon

3/4 teaspoon salt

1 vanilla bean, seeds scraped and reserved

1 refrigerated piecrust

24 gingersnaps (about 8 oz.)

6 tablespoons butter, at room temperature

3 tablespoons chopped candied ginger

Confectioners' sugar, for topping

Directions

Step 1

Preheat the oven to 400 degrees . In a large bowl, toss the apples, sugar, 1/3 cup flour, the orange juice and zest, the cinnamon, 1/2 tsp. salt and the vanilla seeds.

Step 2

Fit the piecrust into a 9-inch pie pan; crimp the edges. Transfer the apples to the crust; cover the pie loosely with foil and bake for 30 minutes.

Step 3

Meanwhile, in a food processor, pulse the gingersnaps, remaining 1/4 cup flour and 1/4 tsp. salt until finely ground; transfer to a medium bowl. Using your fingers, blend in the butter until the mixture resembles wet sand.

Step 4

Remove the pie from the oven and reduce the temperature to 350 degrees . Sprinkle pie with the candied ginger and the gingersnap mixture, cover with foil and bake until the apples are tender and the juices bubble, about 30 minutes. Let cool on a rack. Sprinkle with confectioners' sugar before serving.