During our graham cracker making we decided to step out of the box a little bit and experiment. Just what else can we do with this dough?
During the crumbly phase I took a couple spoon fulls and dropped it into a pie plate. I pressed it around with my fingers to form a thin crust. It was very easy to work with.
Just work it up the edges. I prefer the rustic/country/homemade look so I didn't care if the rim of the crust was even.
Once you have the crust in place and molded the way you would like, put it in the oven to pre-bake it. I put it in at 375 degrees for about 10-15 minutes.
While that was cooking I made my apple crisp. When I removed the apples from the pan I did not scoop out any of the juice that was left by the apples. I didn't want a soggy crust.
I put the pie into the oven and let it bake at 375 degrees for about 25-30 minutes.
When it cooled just a little (We like it warm.) I topped it with vanilla ice cream, whip cream, and then drizzled some fresh maple syrup on top. Then, I added a maple leaf, that's maple flavored, graham cracker. So pretty! A great way to finish off the season!