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Tipsy Apple Pie Recipe

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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 it’s super easy! —Debra Keil, Owasso, Oklahoma

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Tipsy Apple Pie Recipe

Prep: 15 min. Bake: 50 min. + cooling

Yield: 8 Servings

15 50 65

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 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

Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filing, brandy and ginger. Pour into crust.
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.
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.

Nutritional Facts 1 piece equals 335 calories, 13 g fat (7 g saturated fat), 20 mg cholesterol, 216 mg sodium, 53 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Tipsy Apple Pie in Simple & Delicious October/November 2011, p35

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