How To make Ginger Crumb Crust
1 1/4 cups gingersnap crumbs
3 ounces crystallized ginger
sliced
2 tablespoons sugar
1/2 teaspoon ground ginger
2 tablespoons unsalted butter :
melted
1) Preheat the oven to 350 degrees F, with a rack in the middle.
2) In a food processor, process the crumbs, crystallized ginger, sugar and ground ginger until they're as fine as possible. Transfer the mixture to a bowl and add the melted butter. Set aside 1/4 cup of the crumb mixture for decorating the top of the pie.
3) Press the rest of the crumb mixture over the bottom and up the sides of a greased 9-inch deep pie pan. (A greased 8-inch springform pan gives a nicer- looking result for Frozen Lemon Pie.) Bake the crust for 10 minutes. On a separate pan or sheet of foil, at the same time, bake the 1/4 cup of crumbs.
4) Cool the pie shell completely before putting a cold filling. If the extra crumbs need to be crumbled, crumble them.
Makes one deep 9-inch pie shell or 8-inch springform crust.
Notes: From Ann Hodgman's BEAT THAT! COOKBOOK, 1995, Chapters Publishing Ltd., ISBN 1-881527-92-1, pages 173-174.
Typos by K. Hudson Lipin, 09/04/98
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Filing:
6-8 Ripe Peaches, peeled and sliced
1/4 C each sugar & brown sugar
1/4 tsp Nutmeg
1/2 tsp cinnamon
1/3 C Flour or Corn Starch
Crust:
1 1/2 C flour
1/2 tsp salt
4 T Shortening
5 T COLD Butter chopped
3 T ice water
Topping:
1/4 C each sugar & Brown sugar
3 T Soft Butter
1/3 C Flour
8-12 ginger snaps or 1 PK Graham crackers crushed
Pinch or two Cinnamon and Nutmeg
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This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. Its a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. Add a scoop of vanilla ice cream and you'll be in heaven!
RECIPE:
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Gingersnap Crumb Pear Pie
Gingersnaps and pears make a great combination and baked into a pie is a treat. This dessert didnt stay around for long!
Apple-Pear Ginger Crumble Pie
I had a giveaway in the description box of my candy apple video and a reminder note in the description box of my Halloween fudge video. Did you see it? I had 100 entries! Thanks to all who read the description box on regular basis and before asking questions.
WINNERS of the Bulk Barn bag giveaway are:
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Perfect for the fall when there are so many wonderful fresh apples available.
The ginger in this is optional, but is what makes this pie special. You can add more cinnamon instead.
Yes, you can leave out the pears, just replace with more apple.
I bought the crust shields at a thrift store, they most likely are available at kitchen specialty stores. You can make your own with aluminum foil. Here is website that shows you how:
You can also find them online.
Pastry fo a single 9 crust pie
3 cups peeled and sliced cooking apples (about 2 large) I used Gala apples because that's what in the house because those are Max's favourite.
3 cups peeled and sliced pears (I used Bartlett pears)
3 tbsp fresh lemon juice
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp ground ginger
1/4 tsp ground cinnamon
Ginger Crumble:
3/4 cup rolled oats
1/4 cup all purpose flour
3 tbsp packed brown sugar
2 tbsp finely chopped crystallized ginger
1/3 cup butter, cut into pieces
On a floured surface roll out dough and line a 9 deep dish pie plate.
Place apples, pears and lemon juice in a large bowl. Sprinkle with sugar, flour, ginger and cinnamon and toss together. Spoon filling and any juices into pie shell packing gently.
For crumble, combine oats, flour, sugar and ginger in large bowl. Cut in the butter with pastry cutter or two butter knives until mixture clumps together. Sprinkle over fruit.
Bake at 450F for 15 minutes and then lower temperature to 375F for an additional 40-50 minutes or until juices are bubbling, fruit is tender and topping is browned.
The pie crust recipe I use:
I had a video up a few years ago on how to make pie crust but there was music in it so i had to remove it. Perhaps I will make one in the future.
Yes, it has lard in it. In my opinion there is no better pastry for pies than a lard pastry.
Ingredients
5 1/2 cups all-purpose flour
2 teaspoons salt
1 lb lard
1 eggs, stirred slightly
1 tablespoon vinegar
1 cup cold water
Directions
Stir the flour and salt together.
Cut in the lard with a pastry blender or 2 knives until the shortening is in pea size pieces.
In a measuring cup, combine the egg and vinegar.
Add enough cold water to make one cup.
Stir the liquid into the flour mixture, adding just enough to make the dough cling together.
Stir the water in with a wooden spoon until mixed thoroughly, then gather the dough into a ball, and separate into 6 portions. This makes enough for 3 double crust pies.
Cover and refrigerate for one hour, you can chill ovenight, covered, providing you leave it at room temp for 15 mins before rolling.
Lightly flour surface and roll into circles, then pat the dough into pie pans, following pie recipes. Be careful not to stretch the dough.
This is also a good dough for tarts, but you will want to roll the dough a little thicker than you would for pies.
Music by Jason Saw (YouTube user Audionautix)
Jamie’s Ultimate Apple Pie
Happy Thanksgiving FoodTubers! Jamie’s got the ultimate apple pie recipe to help you celebrate the holidays. Generous chunks of apple mixed with sweet blackberries and surprise ingredients stemmed ginger and elderflower juice. Cut through the golden puff pastry top and serve with ice cream for the best apple pie you’ve ever tasted.
For a delicious Thanksgiving cocktail recipe check out the Clementine & Sage Mule recipe over on Drinks Tube:
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