Red Vines Apple Ginger Pie Recipe with Gingerbread Crust

With Red Vines Gingerbread Twists Holiday Candy

Red Vines Apple Ginger Pie Recipe with Red Vines Gingerbread Licorice Twists holiday candy

What You'll Need:

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

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
2 Red Vines Gingerbread Twists, cut into 1-inch pieces

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.

Coated apple slices in a large white bowl

Pie crust pressed into pie pan and coated with a cinnamon sugar mixture

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.

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.

Top pie crust weaved into a lattice pattern and Red Vines Gingerbread Twists pressed into crust edges

Compiled pie sitting on a counter with apples and ginger nearby

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.

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.