Apple Ginger Pie with Gingerbread Crust

Apple Ginger Pie with Gingerbread Crust

Apple Ginger Pie with Gingerbread Crust

With Red Vines® Candy

Pie 6

Ingredients

 

PIE FILLING:

  • 7 tart apples, peeled and sliced into wedges ¼-inch thick (about 8 cups of sliced apple)
  • 2 teaspoons fresh ginger, peeled and grated
  • ¼ cup brown sugar, divided
  • ¼ cup cane sugar, divided
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ cup all purpose flour
  • 2 tablespoons butter, finely diced
  • 1 egg, whites separated from the yolk
  • 2 Red Vines Gingerbread Twists, cut into 1-inch pieces

PIE CRUST:

  • 1 15-ounce box of refrigerated pie crust (two individual crusts), thawed according to box directions
  • ¼ cup brown sugar
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • ⅛ teaspoon allspice

01. Prep the Apples

 

Place apple slices in a colander and sprinkle with 1 tablespoon of brown sugar and 1 tablespoon of cane sugar. Toss to coat the apple slices in the sugar and set them aside to soften for 30 minutes. Drain the liquid and transfer the softened apple slices to a large bowl.

Add the ginger, remaining brown sugar and cane sugar, cinnamon, nutmeg, and all purpose flour to the apples and stir to combine.

cranberry filling ingredients

02. Get Going on the Crust

 

Combine the brown sugar, cinnamon, ginger, and allspice in a small bowl. Mix thoroughly. Sprinkle some of the cinnamon sugar mixture on a clean work surface and place one of the thawed pie crusts on top of it. Sprinkle more cinnamon sugar on top of the pie crust and use a rolling pin to flatten and press mixture into crust.

Lightly spray the inside of a 12-inch pie dish with cooking spray. Place pie crust in the dish and press to fit the crust flat on the bottom and sides. Layer apple slices in pie dish. Sprinkle the butter pieces atop the apples.

Pie 2

03. Weave the top crust into lattice pattern

 

Sprinkle more of the cinnamon sugar mixture on your work surface and unroll the remaining pie crust. Roll out the crust with a rolling pin so it’s slightly larger than the diameter of the pie dish. Use a knife or pastry cutter to cut the pie crust into strips about 1-inch wide.

Create a lattice pattern with the strips on top of the pie, weaving the pieces up & under one another until the surface is covered. Trim any excess pie crust hanging around the edges of the pie dish and crimp the edges together. Brush the top of the pie crust with egg white.

Pie 3

04. Place the Red Vines Gingerbread Twists

 

Press the Red Vines Gingerbread Twist pieces into the pie crust around the perimeter spaced about 1 inch apart. Put the pie in the freezer to set for 10 minutes. Preheat your oven to 375F degrees.

 

Pie4

05. Bake!

 

Place aluminum foil around the perimeter of the pie crust to prevent it from browning too quickly. Place the pie on a baking sheet and bake for 35 minutes. Remove the aluminum foil and sprinkle any remaining cinnamon sugar on top of the pie. Bake for an additional 20 minutes until the filling is bubbly and the top of the pie is golden brown.

 
Pie 5

06. Cool and Serve

 

Allow the pie to cool at room temperature for at least an hour before slicing and serving.
Pie 6

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Gingerbread Latte

Gingerbread Latte

Gingerbread Latte

With Red Vines® Candy

Latte

Ingredients

 

GINGERBREAD SYRUP:

  • 1 cup water
  • 1/2 cup brown sugar

  • 1/2 cup granulated sugar

  • ground ginger (10 whole cloves)

  • 1 stick cinnamon

  • 1/2 teaspoon grated nutmeg

  • 1/8 teaspoon kosher salt

LATTE:

  • 1/2 cup whole milk
  • Vanilla extract
  • 2 ounces espresso or strong brewed coffee
  • Red Vines Gingerbread Twists

01. Prep the Syrup

 

Combine all the ingredients for the syrup in a medium saucepan and bring to a gentle simmer. Reduce the heat and allow the sauce to simmer and thicken for 15 minutes. It won’t get super thick, but this allows the flavors to really extract from the ingredients.

Remove the cloves and cinnamon stick.

Latte syrup

02. Allow Syrup to Cool

 

Pour the prepared syrup into a glass container and allow it to cool before covering.

Syrup cooling

03. Jazz Up the Milk

 

Add the milk to a container that will allow to froth and easily pour. Add a teaspoon of vanilla extract to your whole milk.

Adding vanilla extract to milk

04. Froth! 

 

Froth the milk.

Froth the milk

05. Pour Cooled Syrup into Coffee of Choice

 

Add 2-3 tablespoons of gingerbread syrup into your coffee or espresso. 

 

Add syrup to coffee

06. Pour Foam Over Coffee

 

Pour foam over coffee and sprinkle with cinnamon.

 

Pour foam over coffee

07. Garnish and Enjoy!

 

Deck it out with a Gingerbread Red Vine and serve warm! Leftover syrup can be saved and refrigerated and enjoyed later.

 
Finished Latte

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White Chocolate Peppermint Mini Bites

White Chocolate Peppermint Mini Bites

White Chocolate Peppermint Mini Bites

With Red Vines® Candy

white chocolate peppermint mini bites

Ingredients

  • 1 cup Red Vines Mini Bites
  • 4 ounces white chocolate chips or melts
  • ¼ cup crushed candy canes or peppermint candy

01. Chop White Chocolate

If using white chocolate melts or a white chocolate bar, chop the chocolate into small pieces.

chopped white chocolate

02. Melt White Chocolate

In a microwave-safe container, melt the white chocolate in 30 second bursts until smooth, stirring between cycles.

Cover a small baking sheet with a piece of parchment paper or wax paper.

melt white chocolate

03. Dip Mini Bite Licorice in Chocolate

Using a fork, dip the Mini Bite licorice piece into the chocolate, then lift it up and tap the tines of the fork against the rim of the container to shake the excess chocolate off.

licorice bite in chocolate

04. Sprinkle with Crushed Peppermint

Place the chocolate-coated Mini Bite onto the baking sheet.

Sprinkle with crushed peppermint.

white chocolate licorice with peppermint

05. Repeat and Enjoy

Repeat with the remaining Red Vines Mini Bites and enjoy!

white chocolate licorice with peppermint

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Danish Wreath

Danish Wreath

Danish Wreath

With Red Vines® Candy

danish wreath red vines licorice

Ingredients

EGG WASH:

  • 2 cups Red Vines Original Red Winter Twists, chopped
  • 4 cups of fresh or frozen cranberries
  • ½ cup sugar
  • 1 cup water
  • 1 orange juiced and zested
  • 1 tablespoon orange zest
  • 1 cinnamon stick
  • 2 Puff Pastry sheets
  • 4 oz cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

GLAZE:

  • ½ cup of powdered sugar
  • 1 tablespoon milk

EGG WASH:

  • 1 egg
  • 1 tablespoon of water

01. Preheat Oven and Prepare Filling

Preheat oven to 400 degrees Fahrenheit.

If puff pastry sheets are frozen, set them out now before preparing the filling.

In a sauce pot, add cranberries, water, cinnamon, orange juice, zest, and sugar. Simmer for 10 minutes over medium heat.

cranberry filling ingredients

02. Add Red Vines Candy to Sauce

Once the cranberries have dissolved, add in RED VINES candy and cook for 2 minutes.

When the sauce has thickened, set aside and let cool to room temperature.

cranberry sauce with red vines

03. Mix Cream Cheese, Sugar and Vanilla

In a bowl, mix together cream cheese, sugar, and vanilla until creamy and smooth.

Set aside.

cream cheese sugar and vanilla mixture

04. Unroll Puff Pastry Sheets

Unroll the puff pastry sheets and spread the cream cheese & sauce, leaving less than ½ of an inch on the sides.

puff pastry sheet with cranberry

05. Roll Up Dough

Starting on the long edge, roll up the pastry dough into a log.

roll up puff pastry

06. Arrange Circle and Brush with Egg Wash

Cut the log into 16 equal pieces and arrange in a circle on a cookie sheet lined with parchment paper.

Brush each of the rolls with the egg wash and bake for 20 – 25 minutes.

brush danish with egg wash

07. Drizzle Glaze Over Danish

Mix together powdered sugar and milk to make the glaze.

When finished, let cool for 10 minutes and drizzle with glaze.

glazed danish wreath with cranberry

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String Light Cake Pops

String Light Cake Pops

String Light Holiday Cake Pops

With Red Vines® Candy

string light holiday cake pops

Ingredients

  • Boxed spiced cake mix

  • 1 tub icing

  • Red Vines Mini Bites

  • Chocolate candy melts
  • Sprinkles

01. Bake and Cut Cake

Follow the directions on the cake mix, but leave out the oil.

Bake the cake and let cool completely.

When the cake is cool, cut into large chunks.

spiced cake cut into chunks

02. Mix Cake and Icing to Form Dough

Place in a food processor and pulse until evenly crumbled.

Place the crumbled cake into a mixing bowl, and add half of the tub of icing. Mix together until a dough-like consistency is formed.

mixing cake and icing for cake pops

03. Scoop Cake-Icing Mixture to Form Balls

Using a spoon or cookie scoop, scoop out the cake-icing mixture and form into balls.

cake pop balls

04. Create Top of Bulb with Red Vines Bites

Use icing and Red Vines Bites to create top of bulb.

top of cake pop bulb with red vines candy

05. Melt Colored Candy Melts

Melt 2 or 3 different color candy melts in 15 second increments.

melted candy melts

06. Dip Cake Pops in Holiday Colors

Dip the cake pops.

It may be helpful to use a fork to help hold the bottom the the cake pop to keep it from falling completely into the chocolate. Place on a cookie sheet lined with parchment paper and cover in sprinkles as needed.

string light holiday cake pops

07. Drizzle Green Chocolate to Form Light String

 

On a platter, drizzle green chocolate to form the “string” of the lights.

When the chocolate is hardened, place the cake pops around the string to be the light bulbs.

Enjoy!

string light holiday cake pops

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Graham Cracker Gingerbread House

Graham Cracker Gingerbread House

Graham Cracker Gingerbread House

With Sour Punch® and Red Vines® Candy

graham cracker gingerbread house with candy

Ingredients

  • 6 graham crackers

  • 1 cup of powdered sugar

  • 1 tablespoon of meringue powder

  • 2 tablespoons of warm water

01. Prepare Graham Crackers and Make Icing

You’ll need a total of six graham crackers to build a graham cracker gingerbread house. The two graham crackers you’ll use for the roof will remain whole (A). To make the sides of the house, use a serrated knife to gently saw off the ends of two of the graham crackers. You’ll make the cuts halfway between the middle and the end of each (B).

To make the front and back, repeat the cuts you made for the sides of the gingerbread house. Then, make diagonal cuts at one of the long ends to form peaks (C). Discard the tiny triangles you slice off.

To make the icing, whisk the powdered sugar and meringue powder together in a bowl. Drizzle in the water and use an electric hand mixer to whip for 5 to 6 minutes, until stiff peaks form. Transfer the icing to a piping bag fitted with a round tip.*

graham cracker shapes for gingerbread house

02. Assemble Gingerbread House with Icing

Set a piece of sturdy cardboard on your work surface. Apply icing to the long edge of a B piece and press it firmly into the cardboard until it stands up on its own. Apply icing to the side and bottom edges of a C piece and attach it to the B piece while pressing it down into the cardboard. Repeat with the other C piece.

Use icing to attach the other B piece to the cardboard and the front and back pieces. Finally, apply icing to the diagonal edges of the C pieces and attach the roof. Allow the frosting to dry and harden for at least six hours, or overnight.

creating a gingerbread house

03. Make Roof Shingles with Sour Punch Bites

To make the roof shingles, spill a bag of Sour Punch Assorted Bites onto a large cutting board and cut the pieces in half crosswise. Spread a layer of frosting on one of the roof pieces and apply the Sour Punch Assorted Bites in an alternating color pattern. Repeat on the other side.

Apply a few dots of icing on the top of the roof, where the two side A pieces meet at a peak. Trim a Red Vines Grape Twist to fit the length of the roof and press down lightly.

sour punch candy on gingerbread house

04. Decorate Gingerbread House

Get creative with decorating the rest of your graham cracker gingerbread house! Use Red Vines Sugar Free Strawberry Twists to outline the edges, more Sour Punch Assorted Bites for windows, and Red Vines Jumbo Twists for the front pillars.

*Note: Do not use store-bought frosting for this recipe. It will not dry and harden enough to keep your graham cracker gingerbread house sturdy for decorating.

gingerbread house with licorice

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