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Tipsy Apple Pie


Apple Pie

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


  • 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


  • One 9-inch pie plate


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.