grannysmithapples

This Apple Pie with Graham Cracker Crust has granny smith apples for perfect sweetness in this unique pie.

How to Make Apple Pie with Graham Cracker Crust

FOR THE GRAHAM CRACKER CRUST

Graham Cracker Crumbs (From approximately 12 graham cracker sheets)

Butter, unsalted, melted

Sugar

Cinnamon

Salt

Egg White

FOR THE CRUMB TOPPING

All-purpose flour

Dark Brown Sugar, packed

Butter, unsalted, softened

FOR THE APPLES

Butter, unsalted

Granny Smith Apples, peeled and sliced into 1" inch pieces

All-purpose Flour

Lemon

Vanilla Extract

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.

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.

Rhubarb and apple pie

flour

Tbsp Caster sugar

cold,

Tbsp Water,

Granny Smith apples, peeled, cored and sliced (Main)

Rhubarb, (or 5 stalks) rhubarb, washed and sliced (Main)

g Butter

Caster sugar

Place the flour, sugar and butter in a kitchen whizz and blitz until it resembles fine breadcrumbs.

Add the egg, and blend to form a soft dough. Add water if needed. Wrap in cling film. Refrigerate for 30 minutes.

To make the filling, melt the butter in a saucepan, add the apples and stir over medium heat for 3 or 4 minutes. Add the rhubarb and stir for 3 or 4 minutes until starting to soften. Add sugar, cinnamon and zest. Stir until the sugar has dissolved. Set aside to cool until needed.

Roll two-thirds of the pastry to 3mm thick, and line a 22cm pie tin. Bake blind for 15 minutes or until the pastry is almost completely cooked. Remove from the oven.

Place the cooled rhubarb and apple in the tin. Roll the remaining pastry into a square and cut 1cm strips. Arrange on top in a lattice.

Return to the oven for 20 minutes, till the pastry is golden. Serve with cream or custard.

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