the vegetarian environmentalist

 

My dad is the ultimate apple pie maker, and I’ve tried making his pastry crust a few times, but it never turns out well. Instead I use this easy-shmeezy graham cracker crust that goes deliciously with the tart apples. The result is a little bit messier than Dad’s, but between you and me, I think it’s tastier.

I served this at the Superbowl yesterday and it went so fast that I wish I had made two! It’s also easy to make several crusts at once, bake them, and freeze the excess for later.

Crust
One package Graham Crackers (9-10 sheets)
6 tbsp Butter, softened
1 tbsp Sugar

Preheat oven to 375*. Put crackers in a ziploc bag and seal well, smashing with a rolling pin until crumby. Transfer to a medium bowl, and add butter and sugar, mixing with your hands if necessary to integrate.

Transfer the cracker and butter combination into a pie pan and press down evenly until it looks like a pie shell. Bake for about 8-10 minutes. Let cool before filling.

Pie filling
5-6 Granny Smith apples, peeled and chopped
1 tablespoon Lemon Juice
1/2 cup Sugar
1/4 cup Brown Sugar
3 tbsp Flour
1 tbsp Cornstarch
1/4 tsp Salt
1/2 tsp Cinnamon
1/2 tsp Nutmeg

Set oven to 350*. Combine all ingredients in a large bowl, mixing well. Spoon mixture into cooled pie crust.

Topping
4 tbsp Butter, softened
1/2 cup packed Brown Sugar
1/2 cup Flour
1 cup chopped Pecans

In a medium bowl, smash together everything until it’s crumbly. Sprinkle on top of apple mixture.

Bake until topping is golden and filling is bubbling, about 45 minutes. Let cool for a few minutes before diving in!

 


Comments


Your comment will be posted after it is approved.


Leave a Reply