Tuesday, November 17, 2015

Dutch Apple Pie with Pecan Graham Cracker Crust

My husband said he had a yen for some apple pie. I didn't want to do a regular crust and I had pecans sitting here so I decided to use them up!

1 cup graham cracker crumbs (GF graham crackers are awesome!)
1 cup very finely chopped pecans
2 TB brown sugar
2 TB melted butter
water as needed

3 medium-large sized apples, cored and sliced thin (peeled if you like, I keep them on. I used a fuji, a red delicious and a granny smith for a mixed flavor!)
1 TB lemon juice
3 TB flour(gluten free mixes work fine!)
1/2 cup white sugar
1/4 cup brown sugar
1/4 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
pinch of cloves
pinch of cardamom (optional)

1/2 cup oatmeal
1/4 cup flour (again GF is fine)
1/4 cup white sugar
1/4 cup brown sugar
1/4 cup softened butter

1 egg, beaten (optional)

Preheat oven to 350

In a food processor (ok you can do it by hand but the processor is easier!) combine the crumbs, pecans, sugar and butter, process until everything just starts holding together...adding water a few drops at a time if it is too dry.

Press evenly into the bottom and up the sides of a 9 inch pie pan.

Bake the crust for 10-12 minutes until it is starting to brown, remove from oven and allow to cool

While the crust is baking/ cooling toss together all the filling ingredients and set aside.

Make the topping as well. Combine all the ingredients with a pastry cutter or 2 forks until it is crumbly .

When the crust is cooled if you are using the egg,  brush crust with beaten egg and bake 5 minutes more. (this just helps "seal" the crust a bit against the filling, it is not 100% necessary but your crust may be a bit softer/crumblier in the finished product)

Pour filling ingredients into baked crust, press in gently.

Carefully spoon topping over the apple filling , covering it evenly.

Bake 50  minutes until bubbly and browned.

Cool a bit before slicing, but its best served warm with a little ice cream or whipped cream!

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