Apple Gingersnap Pie Recipe

Ingredients for Apple Gingersnap Pie

• Granny Smith Apples
• 2 tablespoons lemon juice
• ¾ cup packed light brown sugar
• Splenda Granular
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 1 ½ cups crushed gingersnap cookies
• Double Crust Pie Crust

How to Make Apple Gingersnap Pie

1. Preheat oven to 425°F (220°C). Let one package of refrigerated pie crusts sit at room temperature while oven preheats.
2. Peel, core, and slice about 6 medium apples (approximately 6 cups sliced apples).
3. Place sliced apples in a large bowl. Toss with 2 tablespoons of lemon juice to prevent browning.
4. 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.
5. Add the prepared apples to the gingersnap mixture and gently toss to coat.
6. 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.
7. Pour the apple filling into the pie crust.
8. 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.
9. To prevent over-browning of the edges, use a pie crust shield or aluminum foil ring around the edge of the pie.
10. 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.
11. Let the pie cool completely on a wire rack before serving. Enjoy!