Apricot Pie with Candied Ginger and Crunchy Topping

Name: Apricot Pie with Candied Ginger and Crunchy Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups all purpose flour; 1 teaspoon sugar; 1/4 teaspoon salt; 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes; 3 tablespoons (or more) ice water; 1/2 cup Grape Nuts; 1/2 cup (packed) golden brown sugar; 1/3 cup all purpose flour; 1/3 cup toasted slivered almonds, finely chopped; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground ginger; 1/4 teaspoon salt; 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes; 1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups); 5 tablespoons sugar; 3 tablespoons coarsely chopped crystallized ginger; 4 teaspoons cornstarch; 1/8 teaspoon almond extract

Servings: persons

1 1/4 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 cup Grape Nuts
1/2 cup (packed) golden brown sugar
1/3 cup all purpose flour
1/3 cup toasted slivered almonds, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups)
5 tablespoons sugar
3 tablespoons coarsely chopped crystallized ginger
4 teaspoons cornstarch
1/8 teaspoon almond extract

1
Whisk flour, sugar, and salt in large bowl to blend.
2
Add butter; rub in with fingertips until mixture resembles coarse meal.
3
Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry.
4
Gather dough into ball; flatten into disk.
5
Wrap in plastic and refrigerate 30 minutes.
6
Roll out dough on lightly floured surface to 12-inch round.
7
Transfer to 9-inch-diameter pie dish.
8
Fold overhang under and crimp decoratively.
9
Refrigerate 30 minutes.
10
Preheat oven to 375F.
11
Line crust with foil; fill with dried beans or pie weights.
12
Bake until dough begins to set, about 20 minutes.
13
Remove foil and beans.
14
Bake until crust is just beginning to brown, about 5 minutes longer.
15
Maintain oven temperature.
16
Mix first 7 ingredients in medium bowl to blend.
17
Add butter; rub in with fingertips until moist clumps form.
18
Mix all ingredients in large bowl to blend.
19
Transfer to warm pie crust.
20
Sprinkle topping evenly over apricot mixture.
21
Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly.
22
Cool completely.
23
Cut into wedges and serve.

778

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/4 cups all purpose flour, 1 teaspoon sugar, 1/4 teaspoon salt, 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, and more.

Yes, Apricot Pie with Candied Ginger and Crunchy Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!