Tipsy Apple Pie Recipe

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Tipsy Apple Pie Recipe
Tipsy Apple Pie Recipe photo by Taste of Home
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 50 min. + cooling

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

Nutritional Facts

1 piece: 335 calories, 13g fat (7g saturated fat), 20mg cholesterol, 216mg sodium, 53g carbohydrate (29g sugars, 1g fiber), 2g protein.

  • 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
  1. Unroll pastry into a 9-in. pie plate; flute edges. In a large bowl, combine the pie filling, 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.
Originally published as Tipsy Apple Pie in Simple & Delicious October/November 2011, p35

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Reviews forTipsy Apple Pie

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MY REVIEW
BCRN User ID: 4930168 109554
Reviewed Nov. 27, 2012

"Made this yesterday. It was wonderful. I usually don't use pie filling but decided to give this a try. I am a little upset sometimes when people give a negative review and have obviously not made it."

MY REVIEW
King5345 User ID: 6385050 178065
Reviewed Nov. 24, 2012

"would not use apple pie filling

NEVER USE APPLES FROM A CAN."

MY REVIEW
bobonnie User ID: 3798477 194484
Reviewed Oct. 8, 2012

"This is SO easy to make, delicious, and if you get the crimping right, looks fabulous!"

MY REVIEW
cherble User ID: 6754522 109551
Reviewed Aug. 9, 2012

"I would make a change on the amount of brandy."

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