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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Rice Krispy Presents

Rice Krispy Presents

Rice Krispy Presents

With Sour Punch® Candy

rice krispy presents

Ingredients

Makes 5 to 7 presents

 

  • 4 tablespoons butter
  • 1 teaspoon vanilla extract
  • Melting chocolate wafers (green and red)

01. Mix Rice Krispie Cereal with Butter and Vanilla

In a non stick pot, melt butter over low heat. Stir in vanilla.

Once the butter is melted, stir in marshmallows. When the marshmallows become puffy and melt, stir in krispie cereal.

rice krispy cereal mix

02. Flatten Mixture with a Rolling Pin

On a cookie sheet lined with parchment or baking spray, scoop out the mix. Press down and cover with a sheet of parchment, then use a rolling pin to flatten out into a thin, even layer.

rolling rice krispy

03. Cut Squares with Cookie Cutter

Using a square cookie cutter, cut out 5 squares for the top and 5 squares for the bottom of the box.

rice krispy square cutter

04. Cut Present Walls with Smaller Cookie Cutter

Using a slightly smaller square cookie cutter inside of the larger cutter, cut out 5 more squares for the edges of the box to stick to the 5 bottom boxes. This creates the “walls” of the boxes.

rice krispy square cutter

05. Form Boxes

Form boxes.

rice krispy present boxes

06. Melt Green and Red Candy Melts

In a small bowl, melt a cup of green candy melts in the microwave using 20 second intervals and stirring frequently. If the candy melts are too thick, add a teaspoon of vegetable shortening to thin it out.

green and red candy melts

07. Decorate Rice Krispy Presents with Chocolate

Use a small spatula or spoon to spread the green chocolate over the tops of the boxes.

Melt a ½ cup of red candy melts & pour into a small sandwich bag. Cut a very small hole in the corner of the sandwich bag & use to to draw the bow on top.

holiday rice krispies

08. Fill Rice Krispy Presents with Sour Punch Candy

When the chocolate is dry, fill the boxes with Sour Punch Trees.

holiday rice krispy presents

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Gingerbread Cookies

Gingerbread Cookies

Gingerbread Cookies

With Sour Punch® Candy

gingerbread cookies with sour punch candy

Ingredients

  • 3 ¼ cups all purpose flour
  • ¾ tsp baking soda
  • 1 tablespoon ground ginger
  • 1 tablespoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¾ cup butter, softened
  • ½ cup brown sugar
  • ½ cup molasses
  • 1 large egg
  • 1 ½ teaspoons vanilla extract

ROYAL ICING:

01. Mix Ingredients

In a mixing bowl, sift together flour, salt, cinnamon, clove, ginger, baking soda, and nutmeg.

Using a stand mixer or electric hand mixer, cream butter and brown sugar together until fluffy.

gingerbread cookie ingredients

02. Add Egg, Vanilla, Molasses and Flour

Add eggs, vanilla, and molasses and mix.

On low speed, slowly add flour mixture until just combined.

gingerbread cookie dough

03. Divide and Refrigerate

Divide the mixture into 2 balls then, flatten the balls and cover in plastic.

Refrigerate for at least 2 hours.

gingerbread cookie dough

04. Roll Out Dough to 1/8″ Thickness

Preheat oven to 350 degrees Fahrenheit.

On a lightly floured surface, use a rolling pin to roll out the dough to 1/8 inch thickness.

rolling out cookie dough

05. Cut Shapes, Bake and Cool

Use a cookie cutter to cut out the shapes and transfer to a parchment lined cookie sheet.

Bake for 10 minutes.

After baking, let cool before decorating.

gingerbread man cookies

06. Mix Icing and Decorate

In the bowl of a mixer, add meringue powder and water & whip for 2 minutes until foamy.

Add the powdered sugar and whip to stiff peaks (the icing should be thick). Transfer to a piping bag and begin decorating!

decorating gingerbread cookies

07. Cut Sour Punch Bites for Decoration

Use a pair of scissors to cut the Sour Punch bites into strips and into rings for the buttons.

Use the royal icing to stick the Sour Punch candy to the cookies as needed.

sour punch candy on gingerbread cookiess

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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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