Thursday, October 23, 2008

Upside-down pie

I made this pie last night and I call it upside down pie because the topping, which uses applesauce, winds up as more of a dough spread loosely on top, and the graham cracker crust ends up being the crumbly part.
Why make a graham cracker crust pie? A variety of reasons. First of all, its easier. You can keep a graham cracker crust for awhile in the pantry, without losing freezer real estate, having to roll anything, and without people judging you for not making your own crusts. It is also healthier, especially because you can get a low-fat graham cracker crust. My main deciding factor was that I had one on hand and I don't make pie crusts. Personal policy. I just don't do it.
I found this recipe here and I tried it with the apples we picked last weekend. I used Granny Smith, although they are actually still a little tart for the pie. I might try it with a milder apple. I have made some other modifications.
3-4 apples, sliced thinly (I don't peel them, because its more interesting and healthy if you include the skins.)
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup brown sugar
3 tablespoons flour
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Graham cracker crust, prebaked in 9-inch pan
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/4 cup applesauce (if you want a more crumbly crust, use 1/4 cup butter, softened but not melted)

1. Combine all pie ingredients in a bowl. Stir to combine. Pour into a graham cracker crust.
2. Bake at 350 for 45-60 minutes, until crust is hard.

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