This tasted really good-- I love butter, apples, and graham cracker crumbs! Keeping in mind the comments about how sweet it was, I cut the sugar down to 1/4 cup and used brown sugar instead of white-- it was perfectly sweetened-- any more and it would have been too sweet. The crust was very crumbly, I think it would benefit from being baked, as most graham cracker crusts are. The author and I clearly share a love of lots of graham cracker crust-- this was nice and thick.
However, I am a bit mystified about the "pie" nature of this dessert-- it did seem more like an unconsolidated pile of brown ingredients-- it certainly didn't slice well. I think ICD was right that this is a cold crisp or something. In retrospect, I'm sorry I used my beige stoneware pie plate-- it needed a bit of color somewhere. Also, cold apple pie??
