Introduction: Apple Pie With Gingersnap Crust and Bacon Streusel Topping
One of the most amazing Apple Pies I've ever had!
Step 1: Plan and Prep
This pie is TO DIE FOR! But you can gain 5lbs by just reading the recipe, bakers beware. This is NOT a pie you want to make if you are watching calories! I do try and watch my own but sometimes you need to throw caution to the wind and make something decadent!
This is not a complicated recipe but I had a hard time locating Gingersnap cookies right before Thanksgiving. Most places I checked were completely sold out. I ended up finding one lonely box at my local grocery store that seemed way too expensive and were not enough so I ended up making my own and had my s.o. pulverize them for me. I also bought the bacon and cooked it several days in advance so I didn't have to wait for it to cool and be easy to crumble.
Step 2: Recipe
2 Cups crushed Gingersnap cookies
1 Stick Butter, melted
1/4 Cup Granulated Sugar
4 to 5 Medium Granny Smith Apples, peeled & cored
Juice of 1 Lemon (about 3 Tbs)
1/2 tsp ground Cinnamon
1/2 tsp ground Cloves
1/2 tsp freshly grated or ground Nutmeg
1/3 Cup Granulated Sugar
2 Tbs Flour
6 strips Applewood Smoked Bacon, cooked, cooled and crumbled
1 Cup All-Purpose Flour
1 Cup lightly packed Brown Sugar
1 stick Butter, chilled and cut into cubes
Step 3: Crust
Make the crust first. You can even make this a day or so in advance so it's completely cool.
Pre-heat your oven to 350 degrees.
Mix the sugar and Gingersnap crumbs in a medium bowl.
Melt the butter in a microwave safe dish and pour over this mixture and stir until combined.
When the mixture is cool enough to handle, press the mixture over the bottom and up the sides of a 9" pie plate.
I buy 100pks of cheap plastic gloves from the Dollar Store to use for things like this. So much easier and cleaner!
Bake crust for about 15 minutes until it begins to slightly brown and set.
I think because I used homemade cookies, mine puffed up a bit while it was baking. Once it started to cool down, I used the bottom of a drinking glass to press it down and re-form it a bit.
Step 4: Filling
While the crust is cooling, prep the Apples.
I LOVE my apple peeler. Not only does it peel apples, but it's great for making apple snacks as it will also slice as it peels. I am 100% more inclined to eat an apple if it's been peeled and cored and is ready to eat.
Since my apples were pretty small, I disengaged the coring/slicing option and chose to just peel.
You can get your own peeler here:
(shameless plug for my employer!)
Once peeled, quarter and core the apples.
Slice into smaller pieces and add the Lemon Juice so they do not brown before you're ready to fill the pie.
Step 5: Finish Filling
In a small bowl, mix sugar, spices and flour. Pour over Apples and toss to coat.
Pour apples into completely cooled crust.
Turn oven back on and increase temperature to 375 degrees.
Step 6: Make Topping
Make sure your bacon is cooked and cooled and crumbled before you start this step.
In a large bowl, combine Flour and Sugar. Using a cold knife, cut the stick of butter into the mixture.
Rub the butter into this mixture.
I found a short video on YouTube on the basics of this technique that I've attached.
"Rubbing" butter or other shortening into flour/sugar is the basis of making a good pastry. Only use the tips of your fingers so as to not melt the shortening as you're rubbing it in. As you work, lift the ingredients and let them fall back into the bowl while melding to incorporate air into the mixture. Continue until the mixture is well blended and starts to clump together.
Stir in the crumbled bacon.
Step 7: Finish and Bake Pie
Spread Streusel topping over top of pie, keeping it loose and not packing it down.
Place unbaked pie on a cookie sheet with a lip in case it overflows.
Bake at 375 degrees for 40-52 min.
Pie is done once the topping starts to brown and the whole thing bubbles.
Step 8: Enjoy!
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Baking Contest 2017
3 years ago
I made this and the crust did not turn out at all. This is the second time I’ve tried to make a gingersnap crust and neither time was good. The molasses in the ginger snaps burn and the crust gets rock hard by the time the pie filling is done cooking. You just can’t cut into it! I had to scoop out the filling with the streusel topping. In theory it sounds amazing but the reality is it doesn’t work. If I were to try it one more time, I would cook the apple filling on the stovetop before filling the crust, and then baking it only long enough for the topping to brown a little - or, bake the crust per instruction and use it as a “no bake pie” with a filling that just needs refrigeration. It’s possible then that the crust would still be workable. Otherwise, it just doesn’t. It’s the molasses. It’s not like using other graham cracker or chocolate wafer cookie crumbs.
Reply 3 years ago
Sorry to hear that. I’ve made this several times and haven’t had the same problem. I use a heavy pottery pie plate and bake on the middle rack, maybe that could be part of the difference. I suppose the crust could get overdone if the pie plate was thinner, allowing more heat directly to the crust.
Sounds like you found a work around though. 😁