Apple Ginger Pie with Gingerbread Crust

Apple Ginger Pie with Gingerbread Crust

Apple Ginger Pie with Gingerbread Crust

With Red Vines® Candy

Pie 6




  • 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.

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.



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





  • 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


  • 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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Sour Punch Haunted House

Sour Punch Haunted House

Sour Punch Haunted House

With Sour Punch® Candy

sour punch haunted house recipe


Makes 3 Small Houses


  • 12 full graham crackers, regular or chocolate
  • 1 cup (160 grams) powdered sugar

  • 1 egg white (35 grams)

  • 4-5 Scare Size bags of Sour Punch Bats & Pumpkins

  • 1 package Sour Punch Spooky Straws

  • Sprinkles (optional)

  • Colored candy melts (optional)

01. Prepare the Royal Icing “Glue”

In a small bowl, combine the powdered sugar and egg white.

Stir until smooth. The mixture will be thick.

icing glue for graham cracker house

02. Prepare the “Walls”

You’ll need 4 full sheets of graham crackers for each house.

To build each house, break 2 of the graham crackers in half to form 4 squares (A, B, C & D).

Use a sharp, serrated knife to gently trim the other 2 graham crackers to form the sides with roofs (E & F) as shown in the photo.

    graham cracker house wall pieces

    03. Assemble Graham Cracker House

    Use a butter knife to apply a small amount of royal icing all along the right edge of graham cracker A.

    Press graham cracker E at a right angle to the frosted edge of graham cracker A. Stand the two pieces up gently.

    Apply royal icing to the left edge of graham cracker B.

    Press graham cracker B to the other side of cracker E to form a C shape.

    Apply royal icing along both sides of graham cracker F.

    Press graham cracker F to the open sides of crackers A and B to form a square of graham crackers. This is the base of the house.

    Apply royal icing along the sides and bottom of graham crackers C and D. These two crackers will form the peaked roof.

    Holding one frosted cracker in each hand, fit crackers C and D into the open spaces at the top of the house. They’ll touch at the top, forming triangle. Fit the bottoms of each cracker to the top of the “wall” crackers below.

    assembled graham cracker house

    04. Let Assembled House Sit for One Hour

    Let the assembled houses sit at room temperature for at least 1 hour before decorating to allow the icing to harden fully.

    Don’t throw away the remainder of the royal icing—you’ll want to use this during decorating as glue! Place the leftover royal icing in a small Ziploc bag and seal it until you’re ready to decorate. You can also use a disposable piping bag, if you have one.

    05. Melt Chocolate and Add to Piping Bag for Decoration

    If using chocolate, melt the chocolate and transfer it to a small Ziploc bag and seal the top. You can also use a disposable piping bag, if you have one.

    Unwrap the bags of Sour Punch Halloween Bats & Pumpkins and the package of Spooky Straws.

    If using sprinkles, pour a small amount into an easy-to-access container.

    Snip a small corner off of the corner of the Ziploc bag containing melted chocolate. This bag will be a makeshift piping bag. Repeat with the bag of leftover royal icing.

    Both the chocolate and/or royal icing can serve as “glue.” Gently squeeze your chosen “glue” along the top ridge of the graham cracker house and anywhere else you’d like some decoration.

    decorating graham cracker house

    06. Decorate Halloween Haunted Graham Cracker House

    Stick candy and/or sprinkles into the glue you’ve applied. Decorate as you like!

    Some hints:

    • Spooky Straws make great arched doorways
    • Use a sprinkle “doorknob”
    • Bats & Pumpkins make great décor along the top and sides of a house 
      halloween graham cracker house

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      Sour Punch Candy Apples

      Sour Punch Candy Apples

      Sour Punch Candy Apples

      With Sour Punch® Candy

      sour punch candy apples


      Makes 5 Apples


      • 2 cups (475 g) granulated sugar
      • 1/4 cup (85 g) corn syrup
      • 3/4 (160 g) cup water
      • 1/2 teaspoon black food coloring
      • Sour Punch Halloween Bats & Pumpkins Candy
      • Sour Punch Spooky Straws

      01. Stir Sugar, Corn Syrup and Water to Make Candy Dipping

      In a medium-sized pot, stir together the sugar, corn syrup and water. Over high heat, bring the mixture to a boil.

      Once boiling, turn the heat down to medium. Stir in the food coloring. Insert a candy thermometer and continue to boil until the mixture reaches Hard Crack stage (from 300°–310°). This will take approximately 15-20 minutes. 

      candy coating for apples

      02. Dip Chocolate-Rimmed Glass in Sprinkles

      While the candy coating cooks, prepare the rest of your materials:

      • Wash and dry 5 green apples
      • Twist the stems out of the apples. Push popsicle sticks or lollipop sticks into the center of each apple.
      • Line a baking sheet with parchment paper and coat generously with cooking spray. Set the baking sheet and your prepared apples near your candy coating.
      • Unwrap 6-9 Share Size bags of Sour Patch Bats & Pumpkins and set the candy near your dipping station.
        green apples for dipping in candy

        03. Quickly Dip Apples Into Candy Coating

        Once the candy coating has reached 300-310 degrees, remove the sugar mixture from the heat.

        Quickly dip one apple in the candy coating, rotating the apple in the syrup to fully coat it. Remove the apple from the pot. Be careful, as the coating is very hot!

        dipping apples into candy coating

        04. Add Sour Punch Bats & Pumpkins Candy

        Quickly stick Sour Punch Halloween Bats & Pumpkins to the candy coating. Work fast, as the candy coating cools very quickly.

        If the coating hardens too quickly and you’d still like to apply more candy, use a small spoon to drop a bead of coating on one side of a Sour Punch Bat or Pumpkin, like glue. Quickly press the candy to the coated apple.

        Transfer to the baking sheet to cool completely.

        candy toppings on dipped apples

        05. Wrap Sour Punch Spooky Straw Around Apple Stick

        Wrap a Sour Punch Spooky Straw around the stick of the apple by pressing one end of the straw into the base of the stick so that it adheres. Coil the candy up the stick, and then press the top of the straw into the stick.

        sour punch candy on coated apples

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        Red Vines Pumpkin Cookies

        Red Vines Pumpkin Cookies

        Red Vines Pumpkin Cookies

        With Red Vines® Candy

        licorice pumpkin cookies


        Makes 7 Large or 12 Small Cookies



        • 7 tablespoons (93 grams) unsalted butter, room temperature

        • 1/3 cup + 1 tablespoon (83 grams) granulated sugar

        • ½ teaspoon table salt

        • 2 egg yolks

        • 1 teaspoon vanilla extract

        • 1 cup + 1 tablespoon (148 grams) all purpose flour

        • 2 ½ teaspoon (7 grams) cornstarch

        • ½ teaspoon pumpkin pie spice


          • 1 cup + 2 tablespoons (180 grams) powdered sugar

          • 8 tablespoons (113 grams) butter

          • 1 tablespoon (15 grams) heavy cream

          • 1/8 teaspoon table salt

          • Orange food coloring (optional)

          • *Optional! Feel free to use a pre-made frosting instead.


          01. Make Cookie Dough and Cut Pumpkin Shapes

          In the bowl of a stand mixer, combine the butter, sugar, and salt. Using the paddle attachment, mix until smooth and creamy—about 3 minutes. You can also do this by hand if you don’t have a mixer!

          Add the egg yolks and vanilla and stir to combine. Add the flour and stir on low speed until all the flour has disappeared into the dough.

          Remove the dough from the mixing bowl and place it on a piece of parchment paper. Place another piece of parchment paper on top and press down slightly. Use a rolling pin to roll the cookie dough out to 1/8” thick between the two layers of parchment.

          Place the parchment-lined cookie dough sheet into the refrigerator and chill for 2+ hours. Preheat the oven to 350F. Line 2 baking sheets with parchment paper.

          Remove the parchment paper from the top of the cookie dough sheet. Use a pumpkin shaped cookie cutter to cut shapes out of the cookie dough.

          pumpkin cookie cutter

          02. Bake Cookies and Let Cool

          Place the cookie dough cut outs onto the baking sheets, leaving at least one inch of space between cookies.

          Press the dough scraps together and reroll them until all the dough has been used.

          Bake for 12–14 minutes, until pale in the middle and light golden brown on the edges. Let cool completely.

          pumpkin sugar cookie recipe

          03. Make Orange Frosting

          In the bowl of stand mixer, combine the butter and salt. Beat the butter for 3 minutes, until very creamy.

          Add ½ of the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar. Mix on low speed until combined.

          Add the cream and orange food coloring, if using. Turn the mixer speed up to medium-high, and blend until the frosting is very light and fluffy—about 5 minutes.

          frosting pumpkin cookies

          04. Decorate Cookies with Candy Corn Licorice

          Cut the Candy Corn Red Vines into pieces approximately the same length as your cookies.

          Using an offset spatula or butter knife, dollop a small amount of frosting into the center of one cookie. Spread it around to cover the top of the cookie.

          Place pieces of Red Vines vertically on a cookie, lining them up side-by-side to make stripes on the cookie. Repeat with the remaining cookies.

          decorating pumpkin cookies with licorice

          05. Store at Room Temperature

          Cookies will keep at room temperature, well covered, for up to one week.

          orange licorice pumpkin cookies

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