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Sherry's Holiday Gingersnap-Crumb Apple Pie

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 3 hr 10 min
Category: Desserts Sub Category: Pies

what you need
  • 1 pkg. (16 oz.) pie crust mix
  • 15 gingersnaps, ground
  • 1/4 cup packed brown sugar
  • 1/4 cup butter, melted
  • 2 cans (21 oz. each) more fruit apple pie filling
  • 1 lb. Macintosh apples, cored and thinly sliced
  • 1 large egg, lightly beaten
  • 2 Tbsp. confectioners' sugar
make it
Place jellyroll pan on center rack in oven, preheat to 350°F. Reserve 1/2 cup pie crust mix. Combine remaining pie crust mix and 1/3 cup cold water until dough forms. On lightly floured surface, roll into an 11-inch round. Fit into a 9" pie pan that has been sprayed with cooking spray (to prevent sticking). Trim and flute edge.

In a bowl, combine gingersnap crumbs, brown sugar and reserved pie crust mix. Stir in butter until mix is crumbly. In another bowl, combine pie filling and apples, spoon into crust. Sprinkle with crumb mix to within 1" of crust. Brush crust edge with egg.

Bake on jellyroll pan 30-40 min or until crust is golden and filling is bubbly. Cover with foil if browning too quickly. Cool on rack. Sprinkle with confectioners' sugar.
Notes
"Holiday 2009"
This is different, but so rich and yummy, your guests will make it disappear.
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