Apple Pie With Graham Cracker Crust Food

APPLE PIE WITH GRAHAM CRACKER CRUST

Steps:

• Preheat the oven to 350º.
• Lightly spray a 9" or 10" pie plate with cooking spray. *If using a pre-made graham cracker crust, skip ahead to the crumble topping portion.
• In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are almost completely ground.
• Add the melted butter and pulse until the cracker crumbs are ground fine and the mixture is evenly moistened and clumping.
• Pour the crumbs into the pie plate and press into a compact and even layer. Use a glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
• Pop the pie plate in the freezer for 10 minutes until firm. While the pie crust firms up, make the crumb topping.
• Combine the sugar, flour, cinnamon, and salt in a small bowl and mix well.
• Add the cubed butter and work it into the dry mixture with your fingers. You want to make sure the butter is incorporated throughout the dry ingredients and begins clumping together.
• Continue to work the butter into the ingredients until large clumps begin to form. Once the topping is clumpy, pop it into the fridge until baking time.
• In a small dish, beat the egg.
• Remove the pie crust from the freezer or simply grab your pre-made graham cracker crust.
• Use a pastry brush to brush the beaten egg on the inside bottom of the graham cracker crust. You won't use all of the egg, that's ok.
• Make sure the egg layer coats the bottom, but do not saturate it. You want a thin, even layer.
• Bake a homemade graham cracker crust in a 350º oven for 10-12 minutes and bake a store bought crust at 350º for 5-7 minutes. You want the crust just beginning to turn brown and the egg layer cooked.
• While the crust bakes, peel, core, and slice the apples into 1/2" thick slices and add to a large bowl.
• Add the sugar, cinnamon, flour, lemon juice, and butter cubes to the apple slices. Toss until evenly coated and the cubes of butter are well distributed.
• Add the apple mixture to the baked crust. Do this carefully, trying not to disturb the sides or top of the crust.
• The apples will mound up higher than the pie crust and plate--that's what you want. They'll cook down significantly during the baking process.
• Add the streusel topping to the top of the apples. Make sure that the topping and graham cracker crust meet each other in the pan. You want them to sort of fuse together while baking.
• Place the overfilled pie plate on a sheet pan (in case it bubbles over) and place it in the oven.
• Bake at 350º for 55-65 minutes until the pie is bubbling and the apples are tender when pierced with a knife.
• Allow the pie to cool completely before serving.

MOM'S DUTCH APPLE PIE

Steps:

• Beat one egg and brush into the bottom and sides of the graham cracker pie crust. Cook the pie crust for 5 minutes in the oven at 375 degrees.
• After removing the pie crust from the oven, combine all filling ingredients and spoon into the crust.
• Mix all topping ingredients with a pastry cutter until blended well and crumbly. Top filled pie with topping and bake for 50 minutes at 375 degrees.
• You can use either a regular pastry pie crust, or a graham cracker crust. I use a graham cracker crust because it gives the pie a sweeter, more flavorful taste. I always use a store bought graham cracker crust only because it's faster than making one, however, if you have a great homemade graham cracker crust recipe, the pie will present prettier in a nice pie dish. I usually buy the 9 ounce graham cracker crust. It's a little larger (and will usually be labeled with "2 extra servings" on the package) because by the time you get your topping on the pie it's pretty full.
• If you would prefer to make this recipe gluten free, use a gluten free flour mixture in the filling and the topping mixes. For the crust substitute with either a gluten free pastry, or a gluten free graham cracker crust, or simply bake without the crust in a pan and top with some vanilla ice cream (Edy's Grand French Vanilla is gluten free).
• Yum! Enjoy.

CARAMEL APPLE PIE WITH CINNAMON GRAHAM CRUST

Steps:

• Preheat oven to 375.
• In medium bowl, combine crumbs, sugar, cinnamon, and melted butter. Mix well and press into 10 inch pie plate.
• Bake 6-8 minutes.
• Remove from oven and cool completely. Pour caramel into shell and refrigerate.
• In a large skillet over medium heat, melt butter and add brown sugar, salt, and cinnamon.
• Add apples and stir until apples are covered.
• Let simmer for 15-20 minutes with lid on skillet until apples are tender.
• Let apples cool and pour them into the pie crust.
• Top with whipped cream and drizzle with remaining caramel topping.
• Enjoy!

EASY APPLE PIE WITH GRAHAM CRUST

Steps:

• Brush the bottom and sides of the crust with egg yolk and discard any leftover yolk.
• Place the crust on a baking sheet.
• Bake at 375 degrees for 5 minutes.
• in a medium bowl combine the pie filling with 1/2 cup chopped pecans, then spread into the pie crust.
• In a small saucepan combine the remaining 1/2 cup pecans, brown sugar and butter; cook over medium heat until boiling, immediately spread over the pie filling.
• Bake for 30-35 minutes or until bubbly.
• Let cool slightly before serving.

APPLE GRAHAM PIE

Steps:

• In a bowl, combine the cracker crumbs, 1/4 cup sugar and butter until crumbly; press two-thirds onto the bottom and up the sides of an ungreased microwave-safe 9-in. pie plate. Set remaining crumb mixture aside., In a bowl, toss apples with cinnamon and remaining sugar. Arrange in crust; sprinkle with reserved crumbs. Microwave, uncovered, on high for 6 minutes; rotate. Cook 5-6 minutes longer or until apples are tender. Cool on a wire rack. Store in the refrigerator.

APPLESAUCE PIE

Steps:

• Combine the sugar, 1/4 teaspoon of the cinnamon and the eggs. Beat until smooth.
• Fold the applesauce and vanilla into the egg mixture and stir until well blended.
• Pour into graham cracker crust.
• Sprinkle the top with the remaining 1/4 teaspoon of cinnamon and place the pie in a preheated 450 degrees F oven for 15 minutes.
• Reduce the heat to 350 degrees F and bake for another 30 minutes or until the center is set.