Jazz up your favorite apple pie with an extra kick of zingy ginger and a buttery gingersnap streusel. This gingersnap dutch apple pie belongs on the Thanksgiving table and every other table too!
Gingersnap Dutch Apple Pie
Apple pie is good and all, but have you ever had an apple pie topped with a zingy gingersnap crumble? I mean…I don’t think I’ll ever go back to normal after pie. This gingersnap dutch apple pie is loaded up with zingy ginger, a buttery gingersnap crumble and the flakiest pie crust of all time. And Thanksgiving is only 15 days away, which means you just have to do a trial run of this guy to make sure he’s worthy of the Thanksgiving table.
Spoiler alert. This pie slaps. You’re going to want it on the Thanksgiving table.
What is a gingersnap dutch apple pie?
I’m going to assume that most of us know what apple pie is. But you may not have had a dutch apple pie. Traditional apple pie is made with two buttery pie crusts–one for the bottom and one for the top. But if you’re feeling a little spicy, you can make a dutch apple. A dutch apple pie is basically a normal apple pie, but instead of using a top pie crust, you top the apple filling with a buttery crumb topping instead…or is in this case a gingersnap crumb topping. It’s perfectly spiced, packed full of ginger and juicy apple flavor.
Ingredients for gingersnap apple pie
We know you’re going to be doing a fair amount of grocery shopping for the holidays, so make sure you add these ingredients to your list! You’ll need these 11 ingredients to make your perfect apple pie!
What kind of apples should you use to make apple pie?
When I’m baking with apples I generally prefer to use granny smith because they’re tart enough that your gingersnap apple pie won’t taste cloyingly sweet and they hold they’re shape and texture very well without breaking down or getting too jammy. That being said, if you don’t have granny smith apples, you can always use a variety of different kinds, or really whatever apple type you prefer.
Can you sub out fresh ginger in this gingersnap dutch apple pie?
You sure can! Feel free to swap out the ground ginger for some freshly grated ginger to give your pie a little extra pizzaz. You can omit the ground ginger and use a microplane to finely grate 1 Tablespoon of fresh ginger root into your pie filling.
We hope you’re enjoying pie week just as much as we are. Happy baking!
1 cup crushed gingersnap cookies (about 18 cookies)
1/4 cup all purpose flour
¼ teaspoon salt
Preheat the oven to 350°F and prepare your pie crust according to directions if making homemade, or place in your pie dish if using a pre-made one! Blind bake the pie crust. Line the Belmont Deep Dish Pie Crust with parchment paper and fill it with rice or beans to weigh it down and prevent it from bubbling up. Bake at 350° for 10 minutes or until slightly golden brown.
While the pie crust is blind baking, make your filling. Peel the apples and slice them into ¼” thick slices, cutting the slices in half so you have small pieces instead of large full apple slices. This will sit better in the pie crust and allow you to load it full of apples.
Add the rest of the pie filling ingredients to the apples and stir to combine.
Remove the rice from the blind baked pie crust and pour the apple filling into the crust, using a spatula or your hands to arrange and pack the apples in tightly, mounding them slightly in the middle.
Next, make the crumb topping. Combine all the ingredients for the crumb topping in a medium bowl and use a fork to stir together until the mixture forms a crumbly dough.
Sprinkle the crumb topping over the apple filling, patting it down slightly to get it into the nooks and crannies of the apples.
Bake at 350°F for 50 minutes to 1 hour or until the filling is bubbling and the topping is golden brown.
Allow to cool before serving. Preferably with a scoop of vanilla ice cream 🙂