A Lemon Ginger Crumble Pie sounds like a refreshing and flavorful dessert with a delightful mix of tangy lemon and spicy ginger. Here’s a recipe to help you make one from scratch:
Lemon Ginger Crumble Pie
Ingredients:
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/4 cup ice water
For the Lemon Filling:
- 1 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups water
- 4 large egg yolks
- 1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
- 2 tablespoons unsalted butter
- 1 tablespoon finely grated fresh ginger
For the Crumble Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
Instructions:
1. Prepare the Crust:
- In a food processor, combine the flour and sugar. Add the cold butter and pulse until the mixture resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface, knead it a few times, and then flatten it into a disc. Wrap in plastic wrap and refrigerate for at least 30 minutes.
2. Preheat the Oven:
- Preheat your oven to 375°F (190°C).
3. Roll Out the Dough:
- On a lightly floured surface, roll out the dough to fit a 9-inch pie dish. Transfer the dough to the pie dish and trim any excess. Press the dough into the sides and bottom of the dish.
4. Pre-Bake the Crust:
- Place a piece of parchment paper or aluminum foil over the crust and fill it with pie weights or dried beans.
- Bake for 10-12 minutes, then remove the weights and parchment. Bake for an additional 5-7 minutes until lightly golden. Let cool slightly.
5. Prepare the Lemon Filling:
- In a medium saucepan, whisk together the sugar, cornstarch, and salt. Gradually whisk in the water.
- Cook over medium heat, whisking constantly, until the mixture thickens and starts to boil.
- In a separate bowl, whisk the egg yolks. Gradually whisk some of the hot mixture into the egg yolks to temper them. Then whisk the egg yolk mixture back into the saucepan.
- Cook for an additional 2 minutes, whisking constantly.
- Remove from heat and stir in the lemon juice, butter, and grated ginger.
- Pour the filling into the pre-baked pie crust and smooth the top.
6. Prepare the Crumble Topping:
- In a medium bowl, combine the flour, granulated sugar, brown sugar, ground ginger, and salt.
- Add the cold butter and use a pastry cutter or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs.
7. Assemble and Bake:
- Sprinkle the crumble topping evenly over the lemon filling.
- Bake for 30-35 minutes, or until the topping is golden brown and the filling is set.
8. Cool and Serve:
- Let the pie cool to room temperature before slicing. This allows the filling to fully set.
Optional Garnish:
- Garnish with additional grated fresh ginger or a dusting of powdered sugar if desired.
Enjoy your Lemon Ginger Crumble Pie! It's a perfect blend of zesty lemon and spicy ginger with a sweet, crumbly topping.
