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Preheat the oven to 350 degrees. Line a large baking tray (cookie sheet) with parchment paper. FOR THE GRAHAM CRACKER CRUST Make graham crackers into fine crumbs by pulsing in a food processor, electric blender or by placing them in a secure plastic freezer bag and pounding with a rolling pin. Transfer the crumbs to a large bowl, along with the melted butter, sugar, cinnamon and pinch of salt. Spray a 9 inch round baking dish with non-stick baking spray, then press the graham crackers into the plate and up the sides evenly, pressing firmly to set the crumbs in place. Freeze the pie crust for 10 minutes. Separate the egg white from the yolk, add to a small bowl and mix with a fork a a drop or two of water to break the egg white up. Using a small pastry brush or the back of a spoon, brush a thin layer of egg white on the bottom of the pie crust. Bake for 12-13 minutes. Crust should be lightly browned. Set aside.
FOR CRUMB TOPPINGIn a medium-sized bowl, add the flour, brown sugar, salt, cinnamon and butter. With a pastry cutter or clean hands, mix together until it holds together in small clumps when squeezed. Refrigerate until ready to use.
FOR THE APPLES
Melt the butter in a large non-stick skillet, add the apples, sugar, salt and cinnamon and toss/stir to combine and coat all the apples. Put the lid on the skillet and let the apples cook over medium heat until they sizzle and release their juices, about 5 minutes. Add the flour, stir to combine, and let it cook 1-2 minutes more until the flour is fully absorbed. Remove from the heat and stir in the lemon juice and vanilla extract. Let the mixture sit to cool slightly, about 10 minutes.
To assemble and bake the pie, place the apples in the cooked graham cracker shell, piling them slightly in the center. Sprinkle the crumb topping over the apples.
Place the pie pan on the baking sheet and bake at 350 for 40 minutes. Let the pie cool completely before cutting and serving.