Easy Apple Pie With Graham Crust Recipes

EASY AS APPLE PIE

Steps:

• Place bottom crust in pan. Add apples, sprinkle with sugar and nutmeg. Top with butter, place top crust over and vent with a few holes poked in pastry top. Bake 375 degrees for one hour.

EASY APPLE CRUMBLE PIE

Steps:

• Preheat oven to 375°F. Brush pie crust lightly with some of the egg white. Bake 5 minutes; cool.
• Spoon pie filling into crust. Mix flour, granulated sugar and cinnamon in medium bowl. Cut in butter until mixture resembles coarse crumbs; stir in pecans. Sprinkle over pie filling.
• Bake 25 to 30 minutes or until topping is golden brown. Cool slightly on wire rack. Sprinkle with powdered sugar.

GRAHAM CRACKER CRUMB APPLE PIE RECIPE - (3.3/5)

Steps:

• Preheat oven 350°F CRUST: In a food processor combine the ingredients needed for crust and press into a pie plate. Bake for about 8 minutes and then cool. FILLING: Combine all of the ingredients needed for filling in a large bowl and toss. Place the apples into the pie crust that has just finished cooling. TOPPING: Combine the ingredients needed for crumb topping in a food processor until it is crumbly and sprinkle over the apples. Bake in the oven for about 30 to 35 minutes.

APPLE CHEESECAKE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish.
• Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds.
• Bake pie in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.

EASY OLD-FASHIONED APPLE PIE

Steps:

• Turn out 1 piece of dough onto a lightly floured work surface. Roll into a 13-inch round, about 1/8 inch thick. Fit into 9-inch pie plate. Trim edges flush with rim. Freeze until firm, about 30 minutes.
• Roll out remaining dough on parchment paper to a 13-inch round, about 1/8 inch thick. Transfer to a baking sheet; refrigerate until firm, about 30 minutes.
• Preheat oven to 400 degrees. Whisk egg yolk and cream in a small bowl; set egg wash aside. Put apples, lemon juice, granulated sugar, flour, cinnamon, nutmeg, and salt in a large bowl; toss to combine. Fill pie shell with apple mixture, and dot with butter. Lightly brush edge of pie with a wet pastry brush. Place dough round on top of pie. Trim edges flush with rim; press to seal. Crimp edges as desired. Make four 1/2-inch slits in center of pie. Brush top with egg wash; sprinkle with sanding sugar. Freeze 30 minutes.
• Place pie on a baking sheet. Bake until crust begins to turn golden brown, about 20 minutes. Reduce oven temperature to 350 degrees. Bake until crust is golden brown and juices are bubbling, about 35 minutes. Cover with foil if browning too quickly. Let cool completely on a rack.

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.

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.

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

Steps:

• Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice 1/2 inch thick, and add to bowl. Drizzle lemon juice on top; gently toss to coat.
• On a lightly floured work surface, roll out dough to a 20-inch round, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie plate, leaving overhang. To fit into pan, lift edge of dough, and let dough drape inward. Use kitchen scissors to trim to a 3-inch overhang.
• Mound apple mixture into pie dough. Gently fold dough over apples. Lightly brush dough with cold water, and sprinkle with remaining tablespoon sugar.
• Bake on a rimmed baking sheet, rotating once, until crust is golden and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving.

NO BAKE APPLE PIE

Steps:

• Place Granny Smith apples in a saucepan over medium-high heat; stir in brown sugar. Cook, stirring occasionally, until brown sugar thickens, 5 to 10 minutes. Stir 1 pinch cinnamon into apple mixture; pour into graham cracker crust.
• Combine gelatin, 1 tablespoon cinnamon, and salt together in a saucepan; stir in sweetened condensed milk and eggs. Let gelatin mixture stand until dissolved, about 1 minute. Place saucepan over medium-low heat; cook and stir until mixture thickens, 7 to 10 minutes. Remove saucepan from heat and stir in applesauce until thoroughly mixed; pour over apple layer. Chill until set, 2 1/2 to 3 hours.