6
cups thinly sliced peeled apples (about 5 medium)
1/2
cup packed brown sugar
3
tablespoons all-purpose flour
2
tablespoons finely chopped crystallized ginger
1
teaspoon ground cinnamon
1
tablespoon butter or margarine, cut into small pieces
1
tablespoon granulated sugar
1/3
cup caramel topping
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Steps
1
Heat oven to 450°F. Line 15x10x1-inch pan with cooking parchment paper. Unroll pie crust in pan.
2
In large bowl, toss apples, brown sugar, flour, ginger and cinnamon. Spoon apple mixture onto center of crust, leaving 2-inch border (apples will be piled about 4 inches high). Sprinkle butter over apples. Fold edge of crust over, pleating to fit. Brush crust edge with water; sprinkle with granulated sugar.
3
Loosely cover top and sides with foil; bake 20 minutes. Remove foil; bake 9 to 13 minutes longer or until crust is golden brown and apples are tender. Immediately run spatula or pancake turner under crust to loosen. Cool 30 minutes before serving. Cut into wedges; drizzle with caramel topping.
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Shop for crystallized ginger in the spice section of the supermarket.
Choose a crisp baking apple such as Haralson, Honeycrisp or Braeburn.
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