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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.