This is a semi homemade kind of a cooking post. Languishing in the chest freezer. I found a random graham cracker crust. I had been thinking of making a pie because I had leftover cherries and a couple of apples that needed to be used.

So I decided that I was going to make my fruit pie with my graham cracker crust. I let the graham cracker crust thaw, and while I was doing that, I got the crumb topping and the fruit prepared for the filling.

A fruit pie is not rocket science. It is fruit, sugar, lemon, or lime juice, and a few tablespoons of flour, or some people use tapioca. And spices if you’re adding any. In fruit pies, I like cinnamon, cardamom, and ginger.

First, I pitted all my black cherries. I will admit that is a bit labor intensive because I don’t have one of those handy little pitting machines. I added them to the bowl with sugar, cinnamon, ginger, cardamom. Not a lot of spices because it’s a summer pie not a fall pie — just enough to give it a delightful flavor profile.

Next, I peeled my apples and sliced them paper thin like I was going to make a Tarte Tatin. I added them to the cherries and the sugar and spices and added the juice of two small lemons. That’s what I had on hand I said that to the side.

For the crumble topping I used half a stick of unsalted butter, cubed, into little pieces, a handful of oatmeal, brown sugar, a dash of cinnamon, and flour. I used one of those fun pastry cutters to cut everything into a crumble status.

Oh, and I almost forgot. I had an oven preheating to 350°.

Pie assembly was very simple. I put the filling in the graham cracker crust. Next I patted in and slightly mounded the crumble topping over the filling.

**I assembled this pie on a baking sheet because I put pies on a baking sheet in the oven so if they bubble over, they don’t cause a huge oven mess**

My final step before the oven was using my silicone piecrust cover around the edge of the graham cracker crust, so nothing burned.

I baked my pie for about 50 minutes in my preheated oven, and the result was surprisingly delicious. I had never used a graham cracker crust before on a summer fruit pie. I actually like the way it turned out. I forgot to take a picture of the pie before I cut it last night so above is just a photo of a little slice.

I am sorry this is a little of this and dash of that recipe, but that’s kind of how I roll in the kitchen half of the time. But I am writing this down enough that I can repeat my happy pie accident.

The pie tasted great, and the graham cracker crust was a good complement to just a fruit pie. It also cut down the preparation time considerably since I didn’t make a crust from scratch.

Bon appétit 😋