Why invest all that energy rolling and chilling pie batter, when you can make apple pie graham cracker crust covering all things considered?! I’m not kidding around!
This luscious twist on an exemplary pastry is made with natively constructed apple pie graham cracker crust outside layer. To finish everything off in a real sense I cover the entire top of the pie with a rich, sweet, cinnamon streusel. To bite the dust for.
This pie is warm, rich, hot, and sweet. It’s every one of the parts we love about fall baking with a portion of the work!
Apple Pie Graham Cracker Crust Fixings You Will Need
For The Covering
- 14 honey graham saltine sheets
- 7 tablespoons of unsalted margarine, dissolved
- 2 tablespoons granulated sugar
- 1 entire egg
For The Disintegrate Beating
- ½ cup of regular flour
- ½ cup granulated sugar
- 1 tablespoon of ground cinnamon
- ¼ teaspoon salt
- 4 tablespoons unsalted spread, cold and cubed
The Fruity Dessert Filling
- 2 to 2 ½ pounds of apples, around 6-8 little/medium apples (see beneath for suggested apples)
- 2 tablespoons of granulated sugar
- 1 teaspoon cinnamon
- 1 tablespoon of regular flour
- 2 tablespoons of lemon juice
- 1 tablespoon spread, cubed
Apple Pie Graham Cracker Crust Directions
To Make The Graham Wafer Covering
Preheat the stove to 350º.
Daintily splash a 9″ or 10″ pie plate with a cooking shower. *If utilizing a pre-made graham wafer hull, skirt ahead to the disintegrating beating segment.
In the bowl of a food processor, add the graham wafers and sugar and cycle until the saltines are ground.
Add the softened spread and heartbeat until the wafer pieces are ground fine and the blend is equally saturated and clustering.
Empty the morsels into the pie plate and press them into a conservative and even layer. Utilize a glass to assist with packing down the covering. Press the graham saltines up the side of the pie plate too, pressing the scraps together as firmly and equally as could be expected.
Pop the pie plate in the cooler for 10 minutes until firm. While the pie outside firms up, make the scrap beating.
To Make The Morsel Beating
Consolidate the sugar, flour, cinnamon, and salt in a little bowl and blend well.
Add the cubed margarine and work it into the dry combination with your fingers. You need to ensure the margarine is consolidated all through the dry fixings and starts bunching together.
Keep on working the spread into the fixings until enormous clusters start to frame. When the fixing is clumpy, pop it into the cooler until baking time.
Prepare The Covering
In a little dish, beat the egg.
Eliminate the pie outside from the cooler or get your pre-made graham wafer covering.
Utilize a cake brush to brush the beaten egg within the lower part of the graham saltine covering. You won’t utilize the egg, that is all alright.
Ensure the egg layer covers the base, however, don’t soak it. You need a meager, even layer.
Heat a natively constructed graham saltine outside in a 350º broiler for 10-15 minutes and prepare a locally acquired hull at 350º for 7-12 minutes. You need the outside to start to become brown and the egg layer cooked.
Make The Fruity Dessert Filling and Gathering
While the outside layer heats, strip, center, and cut the apples into ½” thick cuts and add to a huge bowl.
Add the sugar, cinnamon, flour, lemon squeeze, and margarine blocks to the apple cuts. Throw until equitably covered and the 3D shapes of spread are very much appropriate.
Add the apple combination to the prepared outside. Do this cautiously, making an effort not to upset the sides or top of the hull.
The apples will hill up higher than the pie covering and plate- – that is the very thing that you need. They’ll cook down altogether during the baking system.
Add the streusel garnish to the highest point of the apples. Ensure that the garnish and graham saltine outside meet each other in the skillet. You maintain that they should kind of wire together while baking.
Put the stuffed pie plate on a sheet skillet (if it rises over) and place it in the broiler.
Prepare at 350º for 55-65 minutes until the pie is percolating and the apples are delicate when penetrated with a blade.
Permit the pie to cool before serving.
Putting Away Your Apple Pie Graham Cracker Crust
This fruity dessert can be covered and put away at room temperature or in the cooler. Over the long run, the graham wafer hull will start to mellow as the fruity dessert filling discharges more squeeze. This pie is best eaten within 1-2 days after baking.
Easy Routes and Make Ahead
If you’re in a rush, you can thoroughly utilize an instant graham wafer covering! You will in any case have to brush within the hull with the egg wash and heat for 7-12 minutes. If you’re going the natively constructed hull course, the graham wafer outside layer can be made days ahead of time and kept in the cooler until prepared to utilize.
At the point when you’re prepared to make a pie, brush the frozen covering with the egg wash and heat for 12-15 minutes for every recipe.
The streusel garnish can be made ahead too! Just set up the streusel completely and store it in an impenetrable compartment in the refrigerator until prepared to utilize.
You can even prepare your apples 1-2 days early! Believe it or not, strip them up, cut them, and store them in a Ziploc sack in the cooler. FYI-they will become brown, yet all the same that is fine. It no affects the flavor or the surface of the pie, and how about we face it they will become brown with all the cinnamon at any rate.
If you want to see more then watch this video. Be that as it may, if you’re only not into earthy-colored apples, you can absorb them in water with a little lemon squeeze, and store them in the refrigerator. Try to dry your apples before baking them!
Ways to Make The Best Apple Pie Graham Cracker Crust
It could sound a little interesting, given the way that apples discharge such a lot of fluid, however during the testing system, the graham saltine hull held up stunningly well to the succulent filling of the apples.
The glow and nuttiness of the graham saltine flavor praise the cinnamon apple filling perfectly. Fruity dessert is the ideal method for utilizing a graham wafer covering! What’s more, we should not fail to remember that disintegrated topping it’s a perfect pair.
The following are a few hints I got en route to make the best pie, with a hull that keeps intact wonderfully, and a sweet and impeccably done filling:
Strip your apples. Nobody needs apple strips in their pie, it loses the entire surface
Utilize a blend of fresh, tart apples and delicate apples. This difference in surface and flavor makes a delicious, effervescent sauce (without adding gobs of additional sugar) and it makes a truly pleasant construction to the pie.
Ensure the juices are percolating when you remove the pie from the stove. The juices make a truly exquisite sauce in the pie filling that preferences astonishing, however, it likewise helps hold the outside layer back from breaking when cut!
Hill the pie plate high. The apples cook down a lot, so you need to utilize a bigger number of apples than you suspect you want. You don’t maintain that the last dish should look underfilled toward the end.
Brush the graham saltine outside with egg. This helps enormously withhold the base outside back from getting excessively spongy and breaking down in the wake of baking. I have also written an article on Know The Health Benefits of Carbs in Cranberry Juice.
Is Apple Pie Graham Cracker Crust Healthy?
In Graham’s day, the response could have been “yes,” however today the response is to a greater extent a “not really.” That is because the present renditions are made basically with refined wheat flour alongside a sprinkling of entire-grain wheat flour, sugar, oil, a raising specialist, and salt.
So while graham wafers are not undesirable — they’re not cosmically high in calories or immersed fat — they’re likewise not an extraordinary wellspring of any supplements.
In any case, while as an independent food, they don’t sneak up suddenly when you pair them with the right food sources, they can turn into a vehicle for different supplements to enter the eating regimen.
Think nut or seed spread, new or dried natural products, or even cheddar — these are nutritious food sources that pair well with graham saltines. Read more about Do You Drink Amazing Cranberry Juice and Apple Cider Vinegar?
Step-by-Step Instructions to Pick Your Apple Pie Graham Cracker Crust
Might it be said that one is a graham wafer type or brand better compared to another? Likewise, with every single bundled food, be a name peruser. While most brands and even flavors (chocolate, cinnamon-sugar, plain) are genuinely comparative as far as calorie content and added sugar, the fixings they use might vary.
So choose what’s significant (kind of added sugar, sort of oil, or different added substances) to assist you with reducing your choices. Be that as it may, is it worth worrying about? Not actually. That’s what shaw suggests except if you require a without-gluten graham wafer for dietary reasons, buy anything that graham saltine you partake in the most.
In all honesty, whether you buy the customary honey-improved graham wafer, or pick a tomfoolery flavor like cinnamon or chocolate, they all convey similar 8 grams of added sugar per 2-full-sheet serving size. Another on Carbs in Graham Crackers Health Benefits and Nutrition to Know.
How Might You Appreciate Apple Pie Graham Cracker Crust?
The magnificence of the graham saltine is its flexibility. That crunch and unobtrusive pleasantness make it simple to coordinate with countless other supporting food sources. That is the explanation Shaw loves them as a bite “material” for youngsters. Have a go at blending unsweetened Greek yogurt in with normal food colors to make “eatable paint” to brush over graham saltines.
Then, at that point, serve a couple of old enough suitable garnishes close by, such as chia seeds, flaxseed, raisins, cacao nibs, and so on, for no particular reason, supporting enrichments. Graham saltines are a grown-up-endorsed nibble as well. Attempt them as scoops or clinchers for your smoothie bowl or parfait.
Top with cheddar and slashed, dried natural product for a yummy bite, or blend into some frozen yogurt. Or then again go with a protein punch, and top your graham wafers with nut or seed spread and cut banana or other product of your decision.
Don’t bother throwing that case of graham saltines. All things considered, think past s’mores and use them rather than make delectable, supporting tidbits. Keep to one serving and, in particular, appreciate!
At the point when you don’t want to set up a pie hull for your treats, a graham wafer covering is the best approach. It turns out perfect for cream pies and cheesecakes, particularly.
Put pre-heated graham wafer outside on a rimmed treat sheet* then empty pie filling into pie covering. Prepare pie for 15 minutes at 425°F then lessen intensity to 350°F and heat for 40 additional minutes, or until a thermometer peruses 180°F. The pie will in any case be jiggly.
Graham wafer covering is a kind of cake outside layer or pie hull produced using squashed graham saltines bound along with spread or oil. This kind of outside is particularly famous for no-prepare pies and can be made with graham wafers, stomach-related rolls, and different sorts of saltines and treats.