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Ginger adds great flavor to the crust, filling and streusel in this pie.
Heat oven to 400°F.
Combine all crust ingredients except 1/3 cup butter and water in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until moistened.
Shape dough into a ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Crimp or flute edge. Set aside.
Combine all filling ingredients except apples in bowl. Add apples; toss lightly to coat. Spoon apple mixture into prepared crust.
Combine all streusel ingredients except 1/4 cup butter in bowl. Cut in 1/4 cup butter using pastry blender or fork until mixture resembles coarse crumbs; sprinkle evenly over filling. Cover edge of crust with 2-inch strip of aluminum foil.
Bake 35 minutes; remove foil. Continue baking 15-20 minutes or until crust is lightly browned and juice begins to bubble through streusel. Cool 1 hour.
Serve warm with ice cream, if desired.
Dietary Fiber: 3g
I made the pie last year when I bought the Fall Recipe Book, now I tripple the recipe and add some berries and make a large Crumble everyone loves it. We rate it 5 out of 5.
Great apple pie, a bit sweet but really has a wonderful taste.
This recipe is awesome! The original recipe is not that sweet but I try to reduce sugar wherever I can and used 1/3 cup of sugar verses 1/2 cup. My family loves it and I make it every holiday season by request.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1550
© 2015 Land O'Lakes, Inc.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it.
Caramel and cake. The subtle sweetness of the pound cake combined with the browned butter and toasty sugar flavor in the caramel sauce icing creates a dessert well worth the time to make it. More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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