The season's best apples--plus a pear for its delicate flavor--fill this wholesome pie. A touch of ginger imparts fragrance and warmth. Serve with low-fat vanilla ice cream or vanilla yogurt. Source: EatingWell Magazine, Fall 2002

Ken Haedrich


Ingredient Checklist
Pecan crumb topping

Associated Recipes


Instructions Checklist
  • Prepare pie pastry; refrigerate as directed.

  • Coat a 9-inch pie pan with cooking spray. On a lightly floured surface, roll the dough into a 12 1/2-inch circle. Drape the dough over the rolling pin and transfer it to the prepared pan. Press to fit. Trim the pastry, fold the edges under and flute. Cover the pie shell and place in the freezer while you prepare the filling.

  • Combine apples, pear, 1/3 cup sugar, lemon zest and lemon juice in a large bowl; toss to coat. Set aside for 10 minutes. Preheat oven to 400 degrees F.

  • Mix the remaining 2 tablespoons sugar, cornstarch, ginger and nutmeg in a small bowl. Add to the fruit and toss well to combine. Scrape the filling into the cold pie shell, smoothing the top so the slices don't stick up and scorch in the oven.

  • Bake the pie on the center rack for 30 minutes. Cover loosely with foil and bake for 10 minutes more.

  • Meanwhile, prepare pecan crumb topping: Place flour, brown sugar, pecans and cinnamon in a food processor; pulse 5 or 6 times to chop the nuts. Scatter butter over the dry ingredients. Pulse again repeatedly until the butter is broken into fine bits. Turn the machine on again and add the milk in a stream. Stop as soon as it has been added. Empty the mixture into a bowl and gently rub it between your fingers until it looks and feels a little like damp sand.

  • After the pie has baked for 40 minutes, reduce oven temperature to 350 degrees F. Place the pie on a baking sheet. Spread the crumb topping evenly over the apples, patting down gently. Bake the pie until the fruit is tender when pierced with the tip of a knife and you can see the juices bubbling at the edge, 20 to 30 minutes more. Keep a close eye on the topping: once it starts to brown, lay a large sheet of foil over the pie to prevent any further darkening.

  • Transfer the pie to a wire rack and let cool for at least 1 hour before serving.


Equipment: 9-inch pie pan

Nutrition Facts

306 calories; 12.2 g total fat; 4.8 g saturated fat; 33 mg cholesterol; 51 mg sodium. 142 mg potassium; 48.2 g carbohydrates; 3.8 g fiber; 26 g sugar; 4 g protein; 260 IU vitamin a iu; 4 mg vitamin c; 5 mcg folate; 20 mg calcium; 1 mg iron; 10 mg magnesium;

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Rating: 5 stars
Wonderful cold weather dessert This pie is worth the effort. Used granny smith apples and substituted pecans with walnuts. Otherwise followed the recipe and it turned out awesome. The ginger is a wonderful compliment to the apples and pears. Top with a scoop of vanilla ice cream and you are in heaven. Pros: Streusel topping Cons: Takes some effort Read More