Apple Pie with Ginger Crumb Topping


Sweet apples and cinnamon, topped with a tangy ginger crumb, make this pie a delicious take on the traditional apple pie we know and love.

This apple pie recipe, adapted from the Eat Good Food Cookbook by Bi-Rite Creamery co-owner Kris Hoogerhyde, is a seasonal must-have for her and her family.


For the Crust:

1 cup all-purpose flour, more for rolling

7 tablespoons cold unsalted butter, cut into 1/2-inch cubes

1/2 teaspoon sugar

1/4 teaspoon kosher salt

2 tablespoons ice-cold water, more as needed

1-1/2 teaspoons apple cider vinegar


For the Filling:

4 cups Granny Smith apples

1 teaspoon lemon juice

1/2 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/4 cup flour


For the Crumb Topping:

2/3 cup all-purpose flour

5 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1/2 cup granulated sugar

3 tablespoons packed dark or light brown sugar

3/4 teaspoon ground ginger

1/8 teaspoon salt



For the Crust

Put the flour, butter, sugar, and salt in the bowl of a stand mixer and place in the freezer for 20 minutes.

Remove the bowl from the freezer and put it on the mixer fitted with the paddle attachment. Mix on low speed until the mixture resembles a coarse meal, about 2 minutes.

Combine the ice water and vinegar in a small measuring cup. With the mixer running, slowly add the water and vinegar combination, a little bit at a time, just enough for the mixture to come together into shaggy clumps; if you use all the liquid and it’s still not holding together, add cold water 1 teaspoon at a time until it does. Be careful not to overmix the dough, or it will become tough.

Turn the dough out onto a large piece of plastic wrap, shape into a 5-inch disk, and wrap in the plastic. Chill for at least 30 minutes or up to a few days.

On a lightly floured surface, roll the dough into a 12-1/2-inch circle about 1/8-inch thick.

Transfer to a 9-inch pie dish by either folding the dough into quarters and unfolding it in the dish or rolling the dough around a rolling pin and unrolling it into the dish. Tuck the excess dough under the edges to create a double thickness and smooth edge. Then pinch the dough every 2 inches to form a decorative border. Refrigerate while you prepare the filling and crumb topping (at least 20 minutes).


For the Filling :

Position a rack in the center of the over and heat to 350 degrees.

In a medium bowl, combine the filling ingredients and toss gently to combine.


For the Crumb Topping

In another medium bowl, combine the crumb topping ingredients. Using a pastry blender or two table knives, cut the mixture until the biggest pieces of butter are about half the size of small peas. The mixture will still be very dry and floury looking.


To Assemble and Bake:

Spoon the apple mixture into the pie crust, then add the crumb topping. Place the pie on a large, rimmed baking sheet and bake until the crust is dark golden brown, the filling is bubbling, and some juices are spilling over the edge (about 1 hour and 15 minutes).

Let cool completely on a rack before serving.



If the dough has been in the fridge overnight or longer, let it come to room temperature for 30 minutes prior to rolling (it needs to have a bit of give). If it’s been refrigerated for only a couple of hours you can roll it out immediately.

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