For this Thanksgiving along with with pumpkin pie and the pecan pie, I thought of making a lighter no-bake pie.
Here is the result of my experiment. We loved this and I am planning to make this next year too or the next time I have craving for a pie. This is an entirely home made version because I think home-made is always better as you can make it to your liking. But if you are pressed for time, you can easily put this together using store bought crust and apple butter of your choice. Apple being a fruit available year-round, this is something you can make any time of the year.
For the Pie crust:
1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers)
1/4 cup packed brown sugar
1/2 teaspoon cinnamon, optional
Pinch of salt
7 tablespoons unsalted butter, melted
If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.
Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork.
Press mixture into each ramekin or serving dish to form a even layer along the bottom. Set the prepared crusts aside while you prepare the filling. I prefer chilling the pie crust for at least one hour before filling. Cover if chilling longer.
For the Apple Butter:
2 lbs of good cooking apples (we use Granny Smith or Gravenstein)
1/2 cup apple cider vinegar (or substitute with water)
1/2 cups water
Sugar (about 2 cups, see cooking instructions)
1 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
Grated rind and juice of 1/2 lemon
1/4 cup Butter
Pressure cook cored and peeled apples along with apple cider vinegar and water for 5 minutes. Puree the apples and add rest of the ingredients into a wide thick-bottomed pot(the wider the pan the better, as there is more surface for evaporation) and cook on medium low heat, stirring constantly to prevent burning. Scrape the bottom of the pot while you stir to make sure a crust is not forming at the bottom. Cook until thick and smooth.
Spoon in the apple butter to the chilled crust and smooth out the top. Serve along with a dollop of whipped cream with a sprinkle of left over cookie crumb. Or if you are not a fan of whipped cream you can leave that out and serve with just the left over cookie crumbs.