An apple pie with a gingersnap crumb topping is a delightful twist on the classic dessert, combining the warmth of traditional apple pie with the spicy, molasses-infused flavor of gingersnaps. Each forkful is a blend of textures, with the flaky crust giving way to the tender apples and the crunchy, spiced crumb topping.

Ingredients

1 unbaked pie crust

Filling

5 Granny Smith apples peeled
¼ tsp salt
2 tsp ground cinnamon
2 tsp ground ginger
¼ cup brown sugar
1 tbsp lemon juice
2 tsp vanilla extract
3 tbsp all purpose flour

Gingersnap Topping

½ cup unsalted butter softened
¼ cup brown sugar
1 cup crushed gingersnap cookies
¼ cup all purpose flour
¼ tsp salt

Instructions

Preheat the oven to 350°F. Place crust in pie plate. Blind bake the pie crust. 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.
Peel the apples and slice them into ¼” thick slices, then cutting each slice in half.
Add the rest of the pie filling ingredients to the apples and stir to combine.
Remove the rice or beans from the blind baked pie crust and pour the apple filling into the crust.
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,
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.

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