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Butter Cracker “Apple Pie”

Butter Cracker “Apple Pie”

Butter Cracker “Apple Pie”

RatingDifficultyBeginner

Is it a trick or is it a treat? Either way you slice it, it's just delicious.

Yields1 Serving
Total Time1 hr 15 mins
For the Filling
 ½ cup packed light brown sugar
 ½ cup granulated sugar
 2 tsp cream of tarter
 4 tbsp unsalted butter
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 zest and juice of 1/2 lemon
 1 tsp vanilla extract
 30 to 40 butter crackers
 one 9-inch frozen pie crust
Topping
 1 cup crushed butter crackers
 ½ cup packed light brown sugar
 4 tbsp unsalted butter, melted
 ½ tsp ground cinnamon
Faux Whipped Cream
 liquid drained from 15.5 oz can of chick peas
 ¼ tsp cream of tarter
 1 ½ tsp vanilla extract
 ½ cup confectioner's sugar
1

For the filling: Preheat the oven to 400 degrees F.

2

Bring the sugars, cream of tartar and 2 cups water to a boil in a saucepan over medium-high heat, whisking thoroughly as the sugar dissolves. Add the butter, cinnamon, nutmeg, lemon zest and lemon juice and whisk until the butter is melted. Boil for 5 minutes. Remove from the heat and stir in the vanilla.

3

Put the crackers in a heatproof bowl and pour the syrup over the top. Let mixture sit for 5 minutes, stirring occasionally. Pour into the pie shell.

4

For the topping: Mix the crushed crackers, brown sugar, melted butter and cinnamon in a small bowl. Sprinkle over the top of the pie. Set the pie on a rimmed baking sheet and bake for 10 minutes, then lower the temperature to 350 degrees F and continue to bake until the top is golden brown and the filling is set, 18 to 20 minutes. Allow the pie to cool slightly.

5

For the faux whipped cream: Whip the chickpea liquid with an electric mixer until bubbles begin to form. Add the cream of tartar and continue to whip on high speed until peaks form, 2 to 3 minutes. Pour in the vanilla and continue whipping for another 1 to 2 minutes. Slowly add the confectioners' sugar while whipping an additional 3 to 5 minutes.

6

Dollop slices of the pie with the faux whipped cream and serve immediately (see Cook's Note).

Cook's Note
7

Faux whipped cream must be served immediately or it will fall and separate. If this happens, simply whip it again for a few minutes to bring it back together.

Category

Ingredients

For the Filling
 ½ cup packed light brown sugar
 ½ cup granulated sugar
 2 tsp cream of tarter
 4 tbsp unsalted butter
 1 tsp ground cinnamon
 ¼ tsp ground nutmeg
 zest and juice of 1/2 lemon
 1 tsp vanilla extract
 30 to 40 butter crackers
 one 9-inch frozen pie crust
Topping
 1 cup crushed butter crackers
 ½ cup packed light brown sugar
 4 tbsp unsalted butter, melted
 ½ tsp ground cinnamon
Faux Whipped Cream
 liquid drained from 15.5 oz can of chick peas
 ¼ tsp cream of tarter
 1 ½ tsp vanilla extract
 ½ cup confectioner's sugar

Directions

1

For the filling: Preheat the oven to 400 degrees F.

2

Bring the sugars, cream of tartar and 2 cups water to a boil in a saucepan over medium-high heat, whisking thoroughly as the sugar dissolves. Add the butter, cinnamon, nutmeg, lemon zest and lemon juice and whisk until the butter is melted. Boil for 5 minutes. Remove from the heat and stir in the vanilla.

3

Put the crackers in a heatproof bowl and pour the syrup over the top. Let mixture sit for 5 minutes, stirring occasionally. Pour into the pie shell.

4

For the topping: Mix the crushed crackers, brown sugar, melted butter and cinnamon in a small bowl. Sprinkle over the top of the pie. Set the pie on a rimmed baking sheet and bake for 10 minutes, then lower the temperature to 350 degrees F and continue to bake until the top is golden brown and the filling is set, 18 to 20 minutes. Allow the pie to cool slightly.

5

For the faux whipped cream: Whip the chickpea liquid with an electric mixer until bubbles begin to form. Add the cream of tartar and continue to whip on high speed until peaks form, 2 to 3 minutes. Pour in the vanilla and continue whipping for another 1 to 2 minutes. Slowly add the confectioners' sugar while whipping an additional 3 to 5 minutes.

6

Dollop slices of the pie with the faux whipped cream and serve immediately (see Cook's Note).

Cook's Note
7

Faux whipped cream must be served immediately or it will fall and separate. If this happens, simply whip it again for a few minutes to bring it back together.

Butter Cracker “Apple Pie”
Chef Jamika

Chef Jamika is a classically trained Chef, Entrepreneur, Television Host, Motivational Speaker, Risk-taker, Cheerleader, Frequent Flyer, Philanthropist, wife, mom, sister and friend. Jamika Pessoa resides in Los Angeles, CA and Atlanta, GA with her husband and daughter.

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