Apple Pie with Graham Cracker Crust

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Apple Pie with Graham Cracker Crust

Apple Pie with Graham Cracker Crust features a homemade graham cracker base, cinnamon-spiced apple filling, and a cozy streusel topping.

Prep Time30

Cook Time40

Total Time1 10

Course: Dessert

Cuisine: American

Servings: servings

Calories: 540kcal

Author: Jennifer Fishkind

Ingredients

For the Graham Cracker Crust:

1½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter melted

For the Apple Filling:

6 Granny Smith apples peeled, cored, and sliced
½ cup brown sugar adjust to taste
2 tablespoons all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice
¼ teaspoon nutmeg optional
Pinch of salt

For the Cobbler-Style Graham Cracker Streusel Topping:

1 cup graham cracker crumbs about 8-10 whole graham crackers
½ cup all-purpose flour
½ cup light brown sugar packed
1 teaspoon ground cinnamon
¼ teaspoon salt
6 tablespoons unsalted butter melted
¼ teaspoon vanilla extract optional

Instructions

Preheat your oven to 350°F
In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are well coated and combined. Be sure there are no dry parts or your crust will crumble when cut.
1½ cups graham cracker crumbs, ⅓ cup granulated sugar, ½ cup unsalted butter
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until slightly golden. Remove from the oven and let cool.
In a large bowl, toss the sliced Granny Smith apples with brown sugar, flour, cinnamon, vanilla extract, lemon juice, nutmeg (if using), and a pinch of salt. Ensure the apples are evenly coated. I like using tongs to help coat apples evenly.
6 Granny Smith apples, ½ cup brown sugar, 2 tablespoons all-purpose flour, 1 tablespoon ground cinnamon, 1 teaspoon vanilla extract, 1 tablespoon lemon juice, ¼ teaspoon nutmeg, Pinch of salt
In a medium bowl, combine the graham cracker crumbs, all-purpose flour, brown sugar, cinnamon, and salt. Stir until well mixed.
1 cup graham cracker crumbs, ½ cup all-purpose flour, ½ cup light brown sugar, 1 teaspoon ground cinnamon, ¼ teaspoon salt
Pour in the melted butter and vanilla extract (if using). Stir until the mixture is evenly coated and crumbly.
6 tablespoons unsalted butter, ¼ teaspoon vanilla extract
Pour the apple filling into the cooled graham cracker crust, spreading it evenly.
Sprinkle the cobbler-style streusel topping over the apple filling. Gently press to seal the apples it doesn’t have to be perfect. It’s ok if some apples are still poking through.
Bake in the preheated oven for 35-40 minutes, or until the apples are tender and the filling is bubbly. If the crust edges begin to brown too quickly, cover them with foil. Place a baking sheet under the rack with the pie to catch any spills.
Allow the pie to cool for at least 15 minutes before slicing. If you want closer to perfect slices wait even longer but keep in mind it is more on the rustic side. Serve warm or at room temperature, optionally with a scoop of vanilla bean ice cream or whipped cream.

Notes

Storage:

To Store: Leftovers can be stored in the refrigerator, covered with plastic wrap, for up to 3 days. The longer this apple pie is refrigerated, the softer the crust and topping will become from the moisture in the apple filling.
To Freeze: Allow the pie to cool completely, then wrap the entire pie plate in plastic wrap and then in a layer of aluminum foil. Freeze for up to 2 months. Thaw in the fridge overnight.
To Reheat: Reheat leftovers in the oven for best results.

Tips:

Make sure to peel, core, and slice your apples to ensure a smoother, more pleasant texture in the filling.
Want to make this recipe even easier? You can prepare your pie with a store bought crust or premade graham cracker crust to save time in the kitchen.
To create the graham cracker crumbs, pulse them in a food processor for 15-30 seconds or until you have fine crumbs. You can also place them in a Ziploc bag and crush them with a rolling pin or you can even buy the pre made graham cracker crumbs found in the baking aisle in the grocery store.
If the crust edges begin to brown too quickly, you can cover them with aluminum foil.
Place a baking sheet on the rack below the pie to catch any spills.
Let the pie cool completely before slicing to prevent a runny filling.

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