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Apple Pie with Graham Cracker Crust

Karissa Parrish
This apple pie with graham cracker crust is a classic dessert, especially around Thanksgiving and Christmas. Instead of your classic pie crust that needs rolling and chilling, this graham cracker crust is so much simpler to make!
5 from 7 votes
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Prep Time 25 minutes
Cook Time 1 hour
Cool Time 2 hours
Total Time 3 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 9.5-inch pie pan
  • Food Processor
  • Medium Sauce Pan
  • Whisk

Ingredients:
 
 

Graham Cracker Crust

  • 11 graham cracker sheets, crumbs
  • 7 tablespoons unsalted butter, melted
  • 2 tablespoons sugar
  • ⅛ teaspoon salt

Crumble Topping

  • ¾ cup all-purpose flour
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon salt
  • 4 tablespoons unsalted butter, cold & cubed

Apple Filling

  • 6 medium-sized apples, cored, peeled, and sliced into ¼ inch slices (about 5 cups)
  • 3 tablespoons all-purpose flour
  • 3 tablespoons lemon juice
  • 2 tablespoons brown sugar
  • 2 tablespoons unsalted butter, cubed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ¼ teaspoon ground nutmeg

Instructions:
 

  • Preheat the oven to 350 degrees and grease a 9.5-inch pie pan with non-stick spray. Set aside.

Graham Cracker Crust

  • Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter, sugar, and salt. Mix together.
  • Press the crumbs firmly down into the prepared pie pan using your fingers or the bottom of a measuring cup. Then gently press against the sides of the dish. Bake for 10-15 minutes, or until the crust is firm and turning light brown.

Crumble Topping

  • In the same medium bowl you used to make the crust, make the crumble topping.
  • Mix together the flour, brown sugar, cinnamon, and salt until combined. Then cut in the cubed butter using a fork or pastry blender. Set aside.

Apple Filling

  • In a medium sauce pan over medium heat, mix together the flour, lemon juice, brown sugar, cubed butter, cinnamon, vanilla extract, and nutmeg. Allow the mixture to cook for about 5 minutes, stirring frequently.
  • Add the prepared apple slices and thoroughly mix everything together until the apples have been coated with the thick filling.
  • Pour the apple filling over the graham cracker crust and then sprinkle on the crumble topping, coating all the apples.
  • Bake for 45-50 minutes, or until the apples are soft. Use a toothpick for this. Cool on the counter completely before serving (about 2 hours).
  • Keep any leftover pie slices in an airtight container on the counter for up to 2 days or in the refrigerator for up to 5 days.

Notes:

Pie Crust: If desired, you can certainly use a store-bought graham cracker crust instead of making your own
Pie Plate: Grease a 9.5-inch pie plate with cooking spray. This will make it a lot easier to remove each pie slice.
Apples: I recommend using two different types of apples, such as honey crisp and granny smith.
Bake Time: Bake anywhere between 45-50 minutes, or until the apples are soft and tender.

Nutrition

Serving: 1sliceCalories: 361kcalCarbohydrates: 52gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 39mgSodium: 196mgPotassium: 186mgFiber: 4gSugar: 31gVitamin A: 272IUVitamin C: 7mgCalcium: 44mgIron: 1mg
Keyword apple pie, apple pie with graham cracker crust, easy apple pie
US Customary - Metric
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