Ingredients
6 medium tart apples, peeled and sliced1 cup sugar1/4 cup all-purpose flour2 teaspoons ground cinnamon2 large eggs, room temperature1 cup heavy whipping cream1 teaspoon vanilla extract1 cup graham cracker crumbs1/2 cup chopped pecans1/4 cup butter, meltedVanilla ice cream, optional
Preparation
Place trivet and 1 cup water in a 6-qt. electric pressure cooker. In a large bowl, combine apples, sugar, flour and cinnamon. Spoon into a greased 1-1/2-qt. souffle or round baking dish. In a small bowl, whisk eggs, cream and vanilla; pour over apple mixture. In another bowl, combine cracker crumbs, pecans and butter; sprinkle over top.
Loosely cover dish with foil to prevent moisture from getting into the dish. Fold and 18x12-in. piece of foil into thirds, making a sling. Use the sling to lower the dish onto the trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 12 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Using foil sling, carefully remove baking dish. Remove foil cover. Serve warm, with ice cream if desired.
