Apple Pie#2
Submitted by Ashli111
Classic apple pie in a graham cracker crust with crumbly brown sugar topping. Brush the crust with egg yolk to seal it, pile in spiced apples, then add buttery streusel on top.
YIELD
1 piePREP
10 minCOOK
50 minREADY
60 minThis apple pie takes a shortcut with a graham cracker crust but doesn’t skimp on flavor.
Brushing the crust with egg yolk before filling creates a seal that keeps it crisp, then you pile in apples tossed with lemon juice, cinnamon, nutmeg, and both white and brown sugar.
Instead of a top crust, you sprinkle on a buttery flour-sugar-brown sugar topping that bakes into sweet, crunchy clusters.
Kitchen Tips
- Bake the crust for 5 minutes with just the egg yolk wash to set the seal before adding the filling
- Mix the apples with lemon juice first so they don’t oxidize while you prep the rest
- Make the topping crumbly, not paste-like; it should feel like coarse sand when you sprinkle it on
Ingredients
Directions
Preheat oven to 374 degrees.
Brush bottom and sides of crust, evenly, with egg yolk;bake on baking sheet until light brown, about 5 minutes.
Remove crust from oven.
Combine sliced apples, lemon juice, ½ cup sugar, ¼ cup brown sugar, 3 tablespoon flour, salt, cinnamon and nutmeg. Mix well and spoon into crust.
Mix remaining flour, sugar, brown sugar and butter with fork or pastry blender until crumbly.
Sprinkle topping mixture, evenly, over apples.
Bake on baking sheet, about 50 minutes.
Cool on wire rack. Serve at room temperature.
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