Recipe by Motley Oklahoman
Tastes like a traditional apple pie, but it’s flat and frosted.
Top Review by ForeverMama
Very nice way to make apple pie. I especially like it because there wasn't a worry of apples exuding too much liquid which can sometimes happen. I found though that the directions weren't very clear in section 3 where it indicates to pulse crackers with remaining sugar - all the sugar was used in step 1 (sugar mixed with apples). So I eyeballed a little less than 1/4 cup and added it to the animal crackers. Step 5 also needs to be clarified, where it indicates to add lemon juice to apple liquid mixture - wasn't sure if this was additional lemon juice or if it should be the 3 T. of lemon juice added to apples in step 4. The glaze mentions to add confectioners sugar, but the ingredients don't list it, so I guessed to the amount. I dotted cold butter onto apple mixture prior to placing top crust. All and all it came out very nice and flavorful and I and my family enjoyed it. It will definitely be made again. Thank you Motley Oklahoman for sharing. Made it for Spring PAC 2014.
- 8 granny smith apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
- 8 honeycrisp apples (about 3 1/2 pounds) or 8 gala apples (about 3 1/2 pounds) or 8 golden delicious apples, peeled, cored, and sliced thin (about 3 1/2 pounds)
- 1 1⁄2 cups granulated sugar
- 1⁄2 teaspoon salt
- 1 1⁄2 cups animal crackers
- 2 (15 ounce) boxesof pillsbury ready to roll pie crusts
- 4 tablespoons unsalted butter, melted and cooled
- 6 tablespoons minute tapioca
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 3 tablespoons lemon juice
Directions See How It's Made
- For the pie: Combine apples, sugar and salt in colander set over large bowl. Let sit, tossing occasionally, until apples, release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve ¾ cup juice.
- Adjust oven rack to lower middle position and heat oven to 350 degrees.
- Pulse crackers and remaining sugar in food processor until finely ground. Dust work surface with cracker mixture, brush half of one pie round with water, overlap with second pie round, and dust top with cracker mixture. Roll out dough to 19 by 14 inches and transfer to rimmed baking sheet. Brush dough with butter and refrigerate; roll out top crust in the same way.
- Toss drained apples with tapioca, cinnamon, nutmeg and lemon juice and arrange evenly over bottom crust, pressing lightly to flatten. Brush edges of bottom crust with water, and arrange top crust on pie. Press crusts together and use a paring knife to trim any excess dough. Use fork to crimp and seal outside adge of pie, then to pierce top of pie at 2-inch intervals. Bake until pie is golden brown and juices are bubbling, about 1 hour. Transfer to wire rack and let cool.
- For the glaze: While pie is cooling, simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to ¼ cup, about 6 minutes. Stir in lemon juice and butter and let cool to room temperature. Whisk in confectioners’ sugar and brush glaze evenly over warm pie. Let pie cool completely, at least 1 hour longer.