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.
Apple Ginger Pie with Gingerbread Crust
With Red Vines® Candy
- 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
- 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.
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.
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.
04. Place the Red Vines Gingerbread Twists
06. Cool and Serve
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