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Apple Pie with Pretzel Crust 1

Apple Pie with Pretzel Crust

This innovative dessert combines a sweet apple filling with a crunchy, savory pretzel crust for a perfect balance of flavors. The sweet-and-salty combination transforms traditional apple pie into a multi-dimensional dessert experience that's guaranteed to impress.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 2 hours
Total Time 3 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 385 kcal

Equipment

  • 9-inch Pie Plate
  • Food Processor
  • Measuring Cups
  • Wire Rack

Ingredients
  

For the Pretzel Crust

  • 2 1/2 cups pretzels finely crushed (about 8 oz whole pretzels)
  • 1/3 cup granulated sugar
  • 3/4 cup unsalted butter melted
  • 1 tablespoon brown sugar for extra caramel notes

For the Apple Filling

  • 6 apples preferably a mix of Granny Smith and Honeycrisp
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter cut into small cubes

Instructions
 

  • Preheat your oven to 350°F (175°C). Place pretzels in a food processor and pulse until finely ground—aim for the consistency of coarse sand rather than powder. Transfer to a medium bowl.
  • Add granulated sugar and brown sugar to the crushed pretzels and mix well. Pour in melted butter and stir until the mixture resembles wet sand and holds together when pressed. Reserve about 3 tablespoons of the mixture for topping.
  • Press the pretzel mixture firmly into a 9-inch pie plate, starting with the sides and working toward the center. Use the bottom of a measuring cup to compact the crust evenly.
  • Bake the crust for 10 minutes, then remove and cool completely on a wire rack.
  • Increase the oven temperature to 375°F (190°C). Peel, core, and slice the apples into ¼-inch thick pieces.
  • In a large bowl, combine the sliced apples with sugar, flour, cinnamon, nutmeg, allspice, lemon juice, and vanilla extract. Toss gently until all slices are evenly coated. Let the mixture sit for 15 minutes.
  • Arrange the apple slices in the cooled pretzel crust, slightly mounding in the center. Pour any accumulated juices over the apples and dot with butter cubes. Sprinkle the reserved pretzel mixture around the edges.
  • Bake at 375°F for 45-50 minutes, or until the filling is bubbling and the apples are tender. If the crust edges start to darken too quickly, cover them loosely with aluminum foil.
  • Allow the pie to cool completely on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Notes

For a gluten-free option, use gluten-free pretzels and add ¼ teaspoon xanthan gum to help bind the crust.
For a less sweet version, reduce sugar to ½ cup and add 2 tablespoons of maple syrup for natural sweetness with complexity.
For a lighter version, reduce the butter in the crust to ½ cup and add 2 tablespoons of applesauce for moisture.
The pie will keep for up to 2 days at room temperature or 5 days in the refrigerator.

Nutrition

Calories: 385kcalCarbohydrates: 58gProtein: 4gFat: 17gSaturated Fat: 10gSodium: 285mgFiber: 4gSugar: 38g
Keyword Apple Pie, Pretzel Crust, Sweet and Salty Dessert, Fall Dessert
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