Ingredients for Apple Gingersnap Pie
- 6 medium Granny Smith apples
- 2 tablespoons lemon juice
- ¾ cup packed light brown sugar
- 0 units Splenda Granular
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 ½ cups crushed gingersnap cookies
- 1 (14 ounce) package refrigerated pie crusts (2 crusts)
- ¼ cup granulated sugar
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How to Make Apple Gingersnap Pie
- Preheat oven to 425°F (220°C). Let one package of refrigerated pie crusts sit at room temperature while oven preheats.
- Peel, core, and slice about 6 medium apples (approximately 6 cups sliced apples).
- Place sliced apples in a large bowl. Toss with 2 tablespoons of lemon juice to prevent browning.
- In a separate large bowl, combine ¾ cup packed light brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla extract, and 1 ½ cups crushed gingersnap cookies.
- Add the prepared apples to the gingersnap mixture and gently toss to coat.
- Unfold one pie crust and place it in a 9-inch deep-dish pie plate. Gently press the crust into the bottom and up the sides.
- Pour the apple filling into the pie crust.
- Unfold the second pie crust and place it over the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- To prevent over-browning of the edges, use a pie crust shield or aluminum foil ring around the edge of the pie.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, cover the edges with foil.
- Let the pie cool completely on a wire rack before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
159g
Fat
30g
Carbs
31g
