The full recipe yields 20 servings, perfect for Thanksgiving! It is easily halved as I’ve done here.
Begin by peeling the apples. I am using a combination of Granny Smith and Yellow Delicous.
1
Slice and chop so you have an array of sizes.
2
Place apples in a large mixing bowl with sugar and salt. Pour into colander.
3
Combine animal crackers and remaining sugar and smash until somewhat fine.
4
Use the animal cracker crumbs to roll 2 store-bought pie crusts into one oblong. Repeat for the top.
5
Place the bottom crust into your baking sheet. Cut and ‘patch’ as needed to cover the entire pan.
6
Butter the bottom crust with cooled melted butter and refrigerate for 30 minutes.
7
Reserving apple liquid, toss apples with tapioca, cinnamon, and lemon juice.
8
Turn apples out onto nicely chilled pie crust and use your hands to ‘arrange’ and tuck into corners.
9
Add the top crust and carefully pinch and crimp edges.
10
Cut 1” vents using a knife. Place onto a parchment lined baking sheet and bake at 350 for 1 hour.
11
Have your oven rack set to the bottom half of the oven to prevent drying out the pie.
12
Carefully remove the HOT and BUBBLY pie from the oven and allow to cool on a wire rack.
13
Make the glaze! Boil reserved juice until reduced to 1/4 cup. Add lemon juice and butter and cool.
14
Add powdered sugar to juice reduction and stir until smooth.
15
A winner of a dessert!
Drizzle and allow glaze to pool in nooks and crannies or use a pastry brush to “frost.”
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16
Apples, Any Variety
1 1/2 cups
Granulated Sugar
1/2 teaspoon
Salt
1 1/2 cups
Animal Crackers
(2) 15-ounce boxes
Pillsbury Ready To Roll Pie Crust
5 tbsp, divided
Unsalted Butter
Buy
6 tablespoons
Tapioca
2 teaspoons
Ground Cinnamon
5 tbsp, divided
Lemon Juice
3/4 cups
Reserved Apple Juice
1 1/4 cups
Confectioners Sugar
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