Apple Ginger Almond Crumble Pie

A delicious combination of fall flavors – we love this served warm with a scoop of vanilla ice cream on top!

Type: Dessert
Servings: 6-8 servings
Kitchen Time: 45-60 minutes

Great with:

K&M Whipped Cream!


Shopping List: 

  • K&M Pâte Brisée

  • K&M Magic Pie Spice

  • K&M Frangipane Topping

  • 3 Large Apples

  • Fresh Ginger (1 inch knob)

Pantry Items: 

  • Flour


  1. Preheat oven to 375ºF.
  2. On a lightly floured surface, roll the pâte brisée into a circle, about 14” round. Carefully transfer to a pie dish and crimp edges. Refrigerate for 10 minutes while preparing your fruit.
  3. Core and slice apples into ½” slices (peeling optional!). Peel ginger and grate on a micro plane or box grater until you have 1-1 ½ Tbsp of grated ginger. Toss apples, ginger, and
    ½ cup of magic pie spice together until well coated.
  4. Transfer apple mixture to the pie shell (along with any juices or magic pie spice left at the bottom of the bowl) and cover evenly with the frangipane topping.
  5. Bake on the middle rack of the oven until the crust and topping is golden and the liquid around the fruit is bubbling; about 45-60 minutes.
  6. Allow pie to cool slightly before serving with vanilla ice cream or whipped cream. Feeling fancy? Drizzle with salted caramel sauce, too!

    Chef’s Tip: Don’t love the spiciness of fresh ginger? This works just as well without the ginger!
Written by Kitchen & Market
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