The whole pie, once out of the oven
A perfect slice, awaiting a scoop of vanilla ice cream
Another wonderful recipe from Baking - My Home To Yours, by Dorie Greenspan.
I love trying new and different apple pie recipes. This pie has a traditional double crust, but the addition of graham cracker crumbs to the bottom of the pie pan is unique. This helps to absorb the extra juice from the apples while baking.
As Always,
ENJOY!
One recipe double crust pie dough
4 lbs. apples
3/4 c. sugar
grated zest of one lemon
2 Tbs. quick cooking tapioca
1/2 tsp. cinnamon
1.4 tsp. nutmeg
1/4 tsp. salt
2 Tbs. graham cracker crumbs
2 Tbs. butter, cut into bits
Peel, core and slice apples, add to a large bowl. add sugar, zest, tapioca, cinnamon, nutmeg, salt. Stir and let sit for at least 5 minutes, or until some of the fruit juices begin to accumulate in the bottom of the bow.
Roll out chilled dough, line pie pan. Sprinkle with graham cracker crumbs. Add filling, dot with butter. Roll out top crust, cover pie, crimping edges. Sprinkle with coarse sugar( I prefer Demerara)
Bake in preheated 425 degree oven for 15 minutes. Reduce heat to 375 degrees and continue baking for 50-60 minutes.
Let cool, before cutting and serving.
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