Apple Pie with Graham Cracker Crust via Epicurious
What You’ll Need:
- (For the crust) 1 ½ cups graham cracker crumbs
- 1/3 cup sugar
- 6 tbsp butter, melted
- (For the Filling) 3 1/4lbs Granny Smith Apples (about 5 medium sized, sliced thin)
- 2/3 cup sugar
- 2 tbsp all-purpose flour
- 2 tsp cinnamon
- 2 tbsp butter, melted
(For the Topping)
- 1 cup all-purpose flour
- ½ cup sugar
- 1 ½ tsp cinnamon
- ½ tsp salt
- 6 tbsp chopped cold butter
- Preheat your oven to 375°F
- (Crust) Mix the graham cracker crumbs, sugar & butter together until combined fully. Grab your pie plate & grease it so your sides won’t stick. Press crust mixture against the sides of your pie plate.
- Bake the pie plate for 10 minutes, then take out to cool.
- (For the Filling) Peel the apples, and slice them thin (I used a mandolin, it super helped and made my coworkers think I was playing a small instrument)
- While you’re peeling the apples, toss them with some lemon juice so they don’t brown, and when you’re done throw all the other ingredients in and mix to coat evenly 🙂
- Pour into cooled pie crust – wait for the topping!
- (For the topping) Using a fork or a hand-masher thing, take chopped up cubes of butter & all the other ingredients and mash them together until it makes a crumbly topping that isn’t too chunky – or until it looks like wet sand
- Spread evenly over the top of the pie filling
- Cover whole pie with tinfoil and bake for 40 minutes
- Reduce the oven temp to 350°F, then bake for another 45 minutes
- Cool for an hour and then EAT.
Apple pies are never simple, but they’re so super worth the time.
I know it’s not technically “apple pie” season, but it was delicious and I had lots of apples and it was wonderful. No one at work complained! 🙂
Also, be careful when you use a mandolin (kitchen tool, not instrument). They’re dangerous and I hurt my finger. Oops. The pie survived!
Catch you on the flips-pied…
Okay I’m sorry for that one.