During the baking process, the added sugar will melt and act like glue, keeping all the graham cracker crumbs together.Īs an extra precaution, we egg wash the inside of the graham cracker crust to create a moisture barrier and help prevent the bottom crust from disintegrating under the apple pie filling. The generous amount of butter will moisten the crumbs enough so that they can be packed down nice and tight in the pie dish. We bind this graham cracker crust by using a combination of butter and granulated sugar. If you want to learn more about apple varieties, I found two really great articles at Bon Appetit and Epicurious. This not only tastes amazing, but it also helps to glue the walls of the graham cracker crust into place, allowing for easy slicing. I found that two medium sized Granny Smith apples and 4-5 juicy/soft apples-such as McIntosh- are my favorite apple pie combo.Īs the pie bakes, the softer apples will give off enough juice to create a lovely sauce. If you have soft apples on hand, like McIntosh or Galas, try pairing them with a couple of Granny Smiths for structure and tartness. I’d pair these with one Granny Smith or extra lemon juice to offset the sweetness a touch Honey Crisps and Braeburns are great too.Here's a quick list of apple varieties that work well for pies: Place the overfilled pie plate on a sheet pan (in case it bubbles over) and place it in the oven.īake at 350º for 55-65 minutes until the pie is bubbling and the apples are tender when pierced with a knife.Īllow the pie to cool completely before serving. You want them to sort of fuse together while baking. Make sure that the topping and graham cracker crust meet each other in the pan. They'll cook down significantly during the baking process.Īdd the streusel topping to the top of the apples. The apples will mound up higher than the pie crust and plate-that's what you want. ![]() Do this carefully, trying not to disturb the sides or top of the crust. Toss until evenly coated and the cubes of butter are well distributed.Īdd the apple mixture to the baked crust. While the crust bakes, peel, core, and slice the apples into ½" thick slices and add to a large bowl.Īdd the sugar, cinnamon, flour, lemon juice, and butter cubes to the apple slices. You want the crust just beginning to turn brown and the egg layer cooked. ![]() You want a thin, even layer.īake a homemade graham cracker crust in a 350º oven for 10-15 minutes and a bake store bought crust at 350º for 7-12 minutes. Make sure the egg layer coats the bottom, but do not saturate it. Use a pastry brush to brush the beaten egg on the inside bottom of the graham cracker crust. Remove the pie crust from the freezer or simply grab your premade graham cracker crust. Once the topping is clumpy, pop it into the fridge until baking time. You want to make sure the butter is incorporated throughout the dry ingredients and begins clumping together.Ĭontinue to work the butter into the ingredients until large clumps begin to form. To Make the Crumb ToppingĬombine the sugar, flour, cinnamon, and salt in a small bowl and mix well.Īdd the cubed butter and work it into the dry mixture with your fingers. While the pie crust firms up, make the crumb topping. Pop the pie plate in the freezer for 10 minutes until firm. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible. ![]() Pour the crumbs into the pie plate and press into a compact and even layer. In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are almost completely ground.Īdd the melted butter and pulse until the cracker crumbs are ground fine and the mixture is evenly moistened and clumping. If using a premade graham cracker crust, skip ahead to the crumble topping portion. Lightly spray a 9" or 10" pie plate with cooking spray.
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