Apple Ginger Pie with Oat Streusel

Course: Pies

Cuisine: American

Prep Time: 30

Cook Time: 1 50

chill the pie crust: 1

Total Time: 3 20

Servings: servings (9-inch round pie)

Calories: 418kcal

Author: Marvellina

Savor fall's cozy and warm flavors with this Apple Ginger Pie, topped with a crunchy oat streusel and nestled in a buttery, flaky crust. It’s a delicious twist on the classic apple pie, perfect for enjoying fresh or saving for later.

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US Customary - Metric

Ingredients

For the pie crust: (Use any one of these- you only need one crust)

1 9-inch homemade all-butter pie crust or store-bought 9-inch deep-dish pie crust
1 9-inch sourdough discard pie crust

Oat streusel:

102 g all-purpose flour
¼ tsp ground ginger
50 g light brown sugar
¼ tsp salt
60 g rolled oats
78 g unsalted butter cold, diced

Filling:

3 lbs apples cored, thinly sliced
4 Tbsp unsalted butter melted
71 g light brown sugar
30 g tapioca flour
1 Tbsp apple cider vinegar
1 tsp ground ginger
1 Tbsp freshly grated ginger
¼ tsp fine sea salt
80 g candied ginger diced, see notes

Dust: (to create barrier between the filling and the crust)

1 tsp all-purpose flour
1 tsp sugar

Instructions

If you choose to make your own pie crust:

If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.
If you are a sourdough baker and has lots of discard, you can use some to make this sourdough discard pie crust

Prepare the oat streusel: (can be prepared the day or several days before)

Combine all-purpose flour,ground cinnamon, light brown sugar, and salt in a mixing bowl. Add the cold diced butter pieces and vanilla extract.
Rub the flour mixture against the butter pieces until you no longer see the butter. You will have moist uneven sizes of clumps. Add oats and toss around to roughly combined
Transfer the streusel and store in an air-tight container in the fridge for a minimum of 1 hour and up to 2 weeks or in the freezer for up to 2 months. I recommend chilling the streusel for at least 1 hour in the fridge or 30 minutes in the freezer if you are pressing for time. It hardened after you chilled it. You can just break large clumps into smaller clumps when you are ready to use it

Prepare the filling:

Peel and core the apples. Cut the apple into 1/4-inch thick slices. Combine melted butter, brown sugar, tapioca flour, apple cider vinegar, ground ginger, freshly grated ginger in a large mixing bowl. Add apple slices and diced candied ginger, and toss to combine

Assembling:

15 minutes before you plan to bake, set your oven rack at the lowest and put a baking stone or baking steel or inverted baking pan on the rack and start preheating the oven at 400 F (200 C) for conventional oven, 380 F (190C). We want the baking stone/baking pan hot and nice to prevent soggy crust
Combine dust ingredients: flour + sugar and scatter the combo at the bottom of the pie crust. This creates a barrier between the filling and the bottom crust. This also helps to prevent soggy crust
Scrape 1/2 of the filling into the pie crust and use a spatula to kinda flatten the filling to make sure there is not much gap in between the filling. Then pile on the rest of the filling and do the same
Scatter 1/2 of the streusel on top of the filling. Breaking some large clumps into smaller clumps if necessary. Press them down a bit on the filling. Scatter the rest evenly on top of the filling. Just gently press them down a bit. It may seem like lots of streusel, but trust me, it's not. It's the perfect amount after baking
Line another baking pan with parchment paper and put the assembled pie on top. This is to catch any juices bubbling over during baking

Bake the pie:

Place the baking pan with the assembled pie on top of the baking steel/stone/inverted pan and bake for 30 minutes
After 30 minutes, reduce the temperature to 350 F and loosely tent with aluminum foil, shiny side facing up, bake for another 60 minutes or until the juices are bubbling.

Cool down:

Remove the baking pan from the oven and place on top of a cooling rack and let it cool down for at least 6 hours before cutting into it. If you slice the pie when it's hot, it's going to fall apart

Store:

You can store the pie, covered, at room temperature for about 2 days.

Notes

I also replaced about 1/3 of the candied ginger with some golden raisins. This is optional.

Nutrition