Recipe Image
Carol Kicinski
This cozy all-American pie has a crumbly new crust!

Ring in Labor Day with a new twist on classic apple pie

Author Byline Image   They say that necessity is the mother of invention. The same could be said for food; necessity can lead to great recipes. That was certainly the case with this recipe.
   I was hosting a dinner party recently. I have been accused of becoming a little high strung at times so I have decided to adopt a more Zen-like outlook, not just with entertaining, but in general.\
   Instead of preparing fancy schmancy dishes, trying to impress, I made a simple braised chicken (hardly any work, tons of flavor) mashed potatoes and a green salad. In other words, I served food to my guests on a Saturday night that I would serve to my family on a Wednesday night. There were no complicated appetizers, no fancy cocktails – just some nuts warmed with a little butter, sea salt, and rosemary and a bottle of nice wine.
   I was so proud that I had reeled in my entertaining overdrive. Until I realized I had no dessert. Zen is one thing; no dessert at a dinner
Apple Crumble Pie
Serves 8
Gluten-free, non-stick cooking spray
2 cups gluten-free graham cracker crumbs, use divided
4 tablespoons unsalted butter, melted
1 tablespoon honey
4 large apples, peeled, cored and thinly sliced
¾ cup brown sugar, use divided
Juice of ½ lemon
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 teaspoon pure vanilla extract
½ cup sliced almonds
4 tablespoons unsalted butter, softened
   Combine 1¼ cups graham cracker crumbs with the melted butter and honey. Dump the mixture into the prepared pie plate and press firmly on the bottom and up the sides of the pan. Bake for 10 minutes. Leave the oven on.
   In a large mixing bowl, combine the sliced apples, ½ cup brown sugar, lemon juice, cornstarch, cinnamon, salt and vanilla and toss to combine. Pour the mixture into the pre-baked pie crust and gently press down on the apples to flatten the top slightly.
   Combine the remaining ¼ cup brown sugar with the remaining ¾ cup graham style crumbs and sliced almonds. Cut the butter into pieces and with your fingers; combine everything until it is clumpy. Spread the mixture over the apples and bake for 80 – 90 minutes or until the apple mixture is hot and bubbly and the crust is browned; after 45 minutes place a piece of foil over the top of the pie to keep it from browning too much.
   Let cool and serve.
party is a whole other thing!
   I thought apple pie would be the perfect comfy, casual dessert to go with the rest of the meal but there was no time to make crust, let it sit in the fridge for an hour, roll in out… And when you are gluten free you can’t just send your hubby to the bakery to pick up a pie for dinner. So I improvised.
   We love apple crumble pie in our home but I
usually use a regular pie crust on the bottom and make a graham cracker crumble on top. I asked myself “what would it be like if I made both crusts with graham cracker crumbs?” No time like the present to find out.
   Guess what? Necessity served me well, this is our new favorite way to eat apple pie – we love it!
   I hope you do too.