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

Similar Recipes

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

Similar Recipes

Danish Wreath

Danish Wreath

Danish Wreath

With Red Vines® Candy

danish wreath red vines licorice



  • 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


  • ½ cup of powdered sugar
  • 1 tablespoon milk


  • 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

Similar Recipes