Ya know, sometimes when we get stuck inside, quarantined for months, creativity abounds.
Other times, things get kinda weird.
Case in point: Cheez-It Crusted Apple Pie.
While stuck at home I got to thinking about apple pie. And how many people (in the mid-west, at least) like to accompany their apple pie with a slice of cheddar cheese (personally, I can take it or leave it).
This unusual pairing does, however, have a tendency to inspire creativity in me. The first time I tried this, I put shredded cheddar directly into the crust and was completely underwhelmed.
This time, I decided to try that cheddar crust made out of Cheez-Its instead. For this version, the crackers were crushed and baked like one typically does a graham cracker crust, then the pie was made as usual.
It was a little weird.
The pie was not aesthetically pleasing in the least. Plus, the Cheez-Its took on kind of a funky, greasy smell in the baking process (sad).
Taste wise - it was pretty good. The cheesy flavor was much more pronounced than my previous try as cheddar crust, but it was hard to get over the other aesthetics.
Would I make this again? No.
Worth sharing? Heck yeah! Let’s all share out COVID-boredom experiments!
Ps - there are a bunch of great recipe experiments too, I’ve just been a blogging slacker! In time...in time...
Cheez-It Crusted Apple Pie
Inspired by Pretty Prudent
½ cup Cheez-It Crackers, crushed
1 ½ tablespoons butter
1 granny smith apple, peeled & thinly sliced
2 tablespoons sugar
1/8 teaspoon ground cinnamon
1/16 teaspoon ground ginger
½ teaspoon spiced rum
1 teaspoon flour
Cheez-It Crumble Topping
¼ cup Cheez-It Crackers, crushed
1 tablespoon brown sugar
1 ½ tablespoon cold butter
Preheat oven to 375 degrees F.
Mix together the crushed crackers and butter, press into a mini pie plate and bake in the preheated oven for 10 minutes.
Meanwhile, mix together the filling ingredients. Pour the filling into the par-cooked crust.
Mix together the crumble ingredients and place on top of the filling.
Bake for 30-45 minute or until the fling is bubbly and crust is browned. Cool before serving.
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