Ginger Crumb Crust Recipes

GINGERSNAP CRUST

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, whisk together gingersnap crumbs, brown sugar, flour, and salt. Add butter and stir until mixture is well combined. Press some of the mixture against the side of the bowl with your fingers. If the crumbs do not hold together, add cold water, a little at a time, up to 1 tablespoon, and stir to combine.
• Press crumb mixture into a 9-inch pie plate, evenly covering the bottom and sides. Transfer to freezer and chill for 10 minutes. Place pie plate on a baking sheet and bake until crust is fragrant and set, about 10 minutes. Transfer pie to a wire rack; let cool completely.

HOLIDAY GINGER SNAP CRUST

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix crushed gingersnap cookies, brown sugar, and butter together in a bowl until well-combined. Press gingersnap mixture into the bottom of a springform pan. Arrange whole gingersnap cookies upright around the border of the springform pan, pressing into the base so that they stand firmly.
• Bake in the preheated oven until set, about 7 minutes. Cool completely.

GINGER CRUMB CRUST

Steps:

• Preheat oven to 350°F. Mix crushed gingersnaps, butter and sugar. Press firmly onto bottom and up side of 9-inch pie plate.
• Bake 8 min. Cool completely.
• Fill as desired.

FRESH APPLE PIE

Steps:

• Heat oven to 425°F. Make pie crust mix as directed for 9-Inch Two-Crust Pie, using 1/3 cup cold water--except trim overhanging edge of bottom pastry 1 inch from rim of plate.
• Stir together 1/2 cup sugar, the flour, cinnamon and nutmeg in large bowl. Add apples; toss. Spoon into pastry-lined pie plate. Dot with butter.
• Roll remaining pastry; cut into 10 strips, each about 1/2 inch wide. Place 5 strips across filling in pie plate. Weave a cross-strip through by first folding back every other strip of the first 5 strips. Continue weaving, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends. Fold trimmed edge of bottom crust over ends of strips, building up a high edge. Seal and flute. Brush lightly with milk; sprinkle lightly with additional sugar.
• Bake 30 to 35 minutes or until crust is golden brown and juice is bubbly.

GINGERSNAP CHEESECAKE CRUST

Steps:

• Stir together the gingersnap crumbs, melted butter, sugar, and salt in a bowl. Press onto the bottom and 1 inch up the sides of a buttered 9-inch springform pan. Fill right away or chill up to 2 hours.

GINGERSNAP COOKIE CRUMB PIE CRUST

Steps:

• Preheat the oven to 375 degrees.
• Pulverize the ginger snap cookies in a food processor if you have one, if not, you can crush them with a rolling pin.
• Combine the first three ingredients and mix well.
• Using your fingers, press the mixture into the bottom and up the sides of a 9 inch pie pan.
• To smooth and pack the crust, place another 9-inch pie pan down into the crust (as if you are stacking the pans) and press firmly.
• Brush the crust with egg white. (optional).
• Bake about 10 minutes at 375° or less. Watch closely as you do NOT want to overcook this crust.
• Remove from the oven and cool before filling.
• Goes great with my Super Easy Pumpkin Spice Dip recipe, or any pumpkin, sweet potato, or key lime pie that does not require baking.

CRUMB TOPPING FOR PIES

Steps:

• In a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top your pie before baking.

CRUMB CRUST

Steps:

• Stir together crust ingredients and press onto bottom and 1 inch up side of a buttered 24-centimeter springform pan. Fill right away or chill up to 2 hours.

GRAHAM CRACKER CRUST I

Steps:

• Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
• Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.