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
Tipsy Apple Pie
Tipsy Apple Pie
Prep Time
15 min
Cook Time
50 min
Yield
8 servings
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.
Nutrition Facts
1 piece: 335 calories, 13g fat (7g saturated fat), 20mg cholesterol, 216mg sodium, 53g carbohydrate (29g sugars, 1g fiber), 2g protein.
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