Tipsy Apple Pie Recipe


Nutrition

Cal/Serving: 365
Daily Value: 18%
Servings: 8

Kidney-Friendly, Vegetarian, Egg-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat13g21%
Saturated4g19%
Trans0g0%
Carbs56g19%
Fiber2g8%
Sugars24g0%
Protein3g5%
Cholesterol15mg5%
Sodium194mg8%
Calcium24mg2%
Magnesium18mg4%
Potassium108mg3%
Iron1mg6%
Zinc0mg3%
Phosphorus60mg9%
Vitamin A196IU4%
Vitamin C1mg2%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg3%
Niacin (B3)1mg4%
Vitamin B60mg1%
Folic Acid (B9)21µg5%
Vitamin B120µg0%
Vitamin D0µg0%
Vitamin E0mg1%
Vitamin K1µg1%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Apple Pie
Taste of Home

Try this refreshing (or perhaps, mind-numbing) twist on a familiar classic. Brandy and crystallized ginger give this apple pie some serious kick.

2.75
Ratings56

INGREDIENTS

  • 1 sheet refrigerated pie pastry
  • One 21-ounce can apple pie filling
  • ¼ cup brandy
  • 1 teaspoon crystallized ginger, finely chopped
  • ½ cup packed brown sugar
  • 1/3 cup all-purpose flour
  • 1/3 cup old-fashioned oats
  • ¼ cup cold butter, cubed
  • ¼ teaspoon ground cinnamon
  • 1/8 teaspoon salt

Tools:

  • One 9-inch pie plate

DIRECTIONS

Preheat the oven to 450 degrees.

Unroll the pastry into a 9-inch pie plate and flute the edges. In a large bowl, combine the pie filling, brandy, and ginger. Pour the mixture into the crust.

Place the brown sugar, flour, oats, butter, cinnamon, and salt in a food processor. Cover and pulse until coarse crumbs form; sprinkle the mixture over the pie. Cover the edges of the pastry loosely with foil.

Bake for 10 minutes. Reduce the heat to 350 degrees; remove the foil and bake for 40-45 minutes or until the crust is golden brown and the filling is bubbly. Cool on a wire rack.

Recipe Details

Total time: 1 hour, 5 minutes

Visit TasteofHome.com for more apple pie recipes.

Servings: 8

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1 Comments

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I was really interested in the Tipsey Apple Pie recipe until I seen that you were useing canned pie filling. I was highly disappointed about it. What cook or chej puts a recipe out there and talks about how good it is then say's use canned pie filling. I don't consider any one a cook or chef if they have to use canned fillings or sauces. If you can not make it from scratch it's nothing to tell others about. SORRY.
I grew up old school I use measuring cups for the big things and I can use the cup of my hand for all other measurements and they or damn accurate. I show people how to cook my recipe's and I don't measure they watch and go how can you measure like that. So I get the measureing spoons and show them how accurate it is and then show them how to use the cup of the hand to measure and they are amazed.
SO PLEASE DO IT FROM THE HEART NOT THE CAN ANY ONE CAN DO THAT.

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