is there a reason recipes dont use graham cracker crusts when making pies? maybe temperature / liquids/ etc or is it just traditional?

i find i dont care much for pie crusts, but i really like graham cracker crusts. i'm thinking about making an apple pie with graham cracker base and typical crumble on top

might be because a pastry crust holds liquids better than cracker crumble, might be taste and tradition...never seen a fruit pie with a graham crust.

Why don'y you like pie crust?
You could make a crust out of graham cracker but the flavor wouldn't really work with the apple imo.

i disagree, i think the flavor could work very nicely, depending on what else you put.


a regular pie definitely has the advantage of not getting soggy from a wet filling like a graham cracker crust would, but hey, it doesnt hurt to try it to see how it comes out, especially if you prefer graham cracker crusts. worst thatlll happen is youll have a soggy crusted apple ie that youll eat with a spoon. one thing you can try to do is thicken the filling with agar or xanthan gum or something to try to make it hold to itself better.

how come you don't like pie crust?
i saved this link from a couple years ago. i found it really interesting and helpful about pie crusts.
http://sweets.seriouseats.com/2011/07/the-food-lab-the-science-of-pie-how-to-make-pie-crust-easy-recipe.html

This post was edited by NatureNames on Oct 3 2013 04:01pm