Apple Pie with Graham Cracker Crust

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If you’ve never heard of Apple Pie with Graham Cracker Crust, you’re in for a treat. This apple pie has the warm flavors of a classic apple pie with a topping similar to Dutch apple pie and the crust of a cheesecake. With that combination, what’s not to love?

Apple Pie with Graham Cracker Crust

Growing up, my earliest food memory of an apple pie was going to the corner store and getting the New Orleans famous Hubigs apple pies. Those pies and their various flavors were a staple in the community, and they tasted like they were right out of the oven when you zapped in the microwave for a few seconds. That food memory inspired me to make my own fried apple hand pies.

My next food memory was one random (because it was super rare) Christmas. My mom wanted to do something different for her dessert table, so she bought an apple pie, and I ate more of that pie than anything on the dessert table that year. This is where I got the inspiration for my classic homemade apple pie recipe.

Apples are one of my favorite snacks to have; the sweet, crispy, and refreshing bite of an apple warms my heart. So whenever I use them in cooking, I pay attention to every detail because I’m not wasting my apples.

Below I’m going to teach you a new version of an apple pie that you can whip up this year and impress any and everyone you serve.

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Key Ingredients

Here are the ingredients you’ll need for this apple pie.

Apples

I like a combination of tart and sweet in my apple pies. That’s why I use Honeycrisp and Granny Smith apples. Golden delicious apples are a good option too.

Sugar

We will use granulated and light brown sugar in the three parts of this recipe.

Cornstarch

Cornstarch is a crucial ingredient. The plus is a little goes a long way. Cornstarch will thicken up the apple juices creating a lovely sauce.

Lemon Juice

The citrus in lemon juice keeps the apples from turning brown while you slice and dice them, but it also brightens and cuts through the richness of this incredible fall dessert.

Graham Crackers

I prefer to use whole graham crackers rather than graham cracker crumbs, but if you’re in a rush, you can use a premade graham cracker crust from the store.

Ground Cinnamon

I refuse to mess with a good thing; cinnamon always goes in my apple pies. You can use apple pie spice too.

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How to Make Apple Pie with Graham Cracker Crust recipe

The key to baking is the technique, patience, and confidence. That’s how I will teach you to make this apple pie recipe.

Apple Pie Filling: I like to cook my apples down because they release so much liquid during baking. Plus, it is a little insurance that I can get all of my sliced apples in my pie plate. Over medium heat, cook apples in melted butter in a large skillet for 2 minutes.

While the apples cook, combine sugar, cornstarch, salt, cinnamon, and nutmeg. Then add sugar mix, lemon zest, lemon juice, and water to apples. The water will help our sauce come to life.

Boil, reduce heat to low, and cook for 2 to 3 minutes until sauce thickens. Set aside and stir every couple of minutes; this will help it cool faster.

Graham Cracker Crust: While apple pie filling cools. Add graham crackers and sugar to a food processor and blitz on high until crumbles form. Use a brush to spread some of your melted butter inside a 9″ or 10″ pie pan. A few brushes will be plenty.

Cut the food processor on low and slowly drizzle in melted butter. The crust should hold together when squeezed in hand. Transfer to pie pan. Gently press the mixture evenly and firmly into the bottom and sides of the pan with a glass or bottom of a dry measuring cup. Pop the uncovered pie in the freezer for 10 minutes. Then, preheat the oven to 325°F.

After 10 minutes, the graham cracker crust should be solid. Brush the egg wash on the inside and bottom crust, and be gentle. Place on a baking sheet, and bake for 10 minutes until the crust browns. Cool for 10 minutes before pouring in the apple filling.

Streusel: While the graham cracker crust bakes. In a medium mixing bowl, combine flour, dark brown sugar, sugar, cinnamon, salt, butter, and vanilla extract until a paste forms with chunky bits.

Assemble: Adjust the oven to 375°F. Pour the cooled apple mixture into the pie pan, then spread the streusel evenly over the apples. Bake for 50-55 minutes until streusel is brown and filling is bubbling. Cool for 1 hour before serving warm with vanilla ice cream or whipped cream and a drizzle of caramel sauce.

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Pro Recipe Tips & Tricks

Here are the best practices, techniques, substitutes, and flavor builders you’ll need for Apple Pie with Graham Cracker Crust

  • If you notice your outer crust is browning too fast. Fold a long strip of tin foil to wrap around the pie crust.
  • You can dice your apples instead of slicing them, which takes more time but makes for a lovely presentation.
  • You can use light brown sugar instead of granulated and dark brown sugar.
  • If you have apple pie spice on hand, you can use equal measurements in place of the cinnamon and nutmeg.
  • Use twice the amount of flour if you do not have cornstarch.
  • Feel free to use gluten-free flour in place of all-purpose flour.
  • You can use a gluten-free butter cookie or gf graham cracker crust.
  • Melted butter makes the best streusel topping, creating nice chunky crumbles. I only use unsalted butter.
  • Please DO NOT skip the step of freezing your graham cracker crust, which will harden the crust and allow you to brush the egg over it.
  • The egg helps bind the crust allowing it not to turn soggy or crumble while it bakes.
  • You can slice your apples in advance and cover them with water and a teaspoon or two of lemon juice.
  • Pre-cooking apples are the best way to prevent your apples from shrinking during baking. Cooking helps the apples retain their size and keeps them from shrinking while baking.
  • A combination of tart and sweet apples makes the best apple pie filling.
  • If you skip the first step of cooking the apple mixture, know that the apples will shrink dramatically during baking.
  • Always core, peel, then slice your apples.
  • If you do not have an apple core tool, peel your apples, then cut slices off around the core.
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FAQs

What are the best apples for apple pie?

There are several apples to choose from, but not all stay crisp and firm when baked. Golden Delicious apples, Fiji, Honeycrisp, Granny Smith, Pink Lady, and Gala, are the best apples to use for baking. Also, if your local market carries these varieties of apples, Jonathan, Haralson, Cortland, Braeburn, or Newtown Pippin, they’ll work in your pie too.

Should you bake a graham cracker crust before filling?

Yes, you should bake a graham cracker crust before filling it, and this will help the crust stay firm and not turn soggy or crumble while it bakes.

Can you bake a premade graham cracker pie crust?

Yes. Especially for this recipe or any other fruit-filled pies. It’s always a best practice to pre-bake pie crust, and the only time you do not need to bake a graham cracker pie crust is for no-bake pies.

Do you cook apples before putting them in a pie?

My kitchen’s rule is to always cook apples before putting them in a pie. Cooking apples in advance help the apples retain their size and reduce shrinkage during baking.

How do you keep a graham cracker crust from getting soggy?

A two-step process is pivotal to keeping your crust from getting soggy. First, you want to freeze the graham cracker crust for 10-15 minutes. Then, immediately brush it with a beaten egg; when you bake your crust, the egg will become a barrier keeping any juices from seeping into it.

How do you keep a graham cracker crust from sticking to the pie plate?

Brushing your crust with melted butter is the easiest method to avoid sticking to the pie plate, and this will form a barrier between the crust and the plate, allowing the crust to peel readily away.

How to store apple pie?

Apple pie is best 3 days after baking. Keep covered in an airtight container in the fridge for 7 days. Keep in an airtight container in the freezer for 2 months; thaw before reheating.
 
Reheat the pie in a 350°F oven for 8 minutes or until hot.

Apple Pie with Graham Cracker Crust

More Apple Recipes

If you love apples, here are a few more recipes you can make with this fantastic fruit.

Latest Recipe Video:

Apple Pie with Graham Cracker Crust9

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Before You Begin

Here are my steps for getting organized before I start anything.

Step 1: Get all ingredients for the apple pie with graham cracker crust on the counter.

Step 2: Measure everything out.

Step 3: Start following the recipe and get ready for the best apple pie you’ve ever enjoyed.

This one is worth trying if you’re looking for a unique and delicious pie recipe. The graham cracker crust gives it a great flavor and texture that takes the pie to the next level. Leave a comment and star rating below if you try it!

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Apple Pie with Graham Cracker Crust

Kenneth Temple
If you've never heard of Apple Pie with Graham Cracker Crust, you're in for a treat. This apple pie has the warm flavors of a classic apple pie with a topping similar to Dutch apple pie and the crust of a cheesecake. With that combination, what's not to love?
5 from 2 votes
Prep Time 20 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 45 mins
Course Dessert
Cuisine African
Servings 12 persons
Calories 342 kcal

Ingredients
  

Apple Pie Filling:

  • 2 tablespoons unsalted butter
  • 2 medium Honeycrisp apples peeled, cored, sliced medium
  • 2 medium Granny smith apples peeled, cored, sliced medium
  • ¾ cup raw cane sugar
  • ¼ cup cornstarch
  • ½ teaspoon kosher salt
  • 1 ¼ teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • zest 1 medium lemon
  • 1 tablespoon lemon juice
  • 6 tablespoons water

Graham Cracker Crust:

  • 10 graham crackers
  • 2 tablespoons sugar
  • 8 tablespoons melted unsalted butter
  • 1 large egg slightly beaten
  • 1 teaspoon water

Streusel:

  • ¾ cup unbleached flour
  • ¼ cup light brown sugar
  • ¼ cup granulated sugar
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon kosher salt
  • 6 tablespoons melted unsalted butter
  • ¼ teaspoon vanilla extract

Instructions
 

Apple Pie Filling:

  • In a large skillet over medium heat, melt butter, add apples and cook for 2 minutes, stirring occasionally.
  • In a small bowl combine sugar, cornstarch, salt, cinnamon, and nutmeg. Add sugar mix, lemon zest, lemon juice, and water to apples. Bring to a boil, reduce heat to low, and cook for 2 to 3 minutes. Cool for 20 minutes. Stir every couple of minutes to help filling cool faster.

Graham Cracker Crust:

  • While apple filling cools. In a food processor add graham crackers and sugar, blitz on high until crumbles form. Use a brush to butter the inside of a 9” or 10” pie pan. A few brushes will be plenty.
  • Cut the food processor on low and slowly drizzle in butter. The crust should hold together when squeezed in hand. Transfer pie pan and gently press mixture evenly and firmly into the bottom and sides of the pan. Pop in the freezer uncovered for 10 minutes. Preheat oven to 325°F.
  • Brush the crust with beaten egg and water. Place on a baking sheet, and bake for 10 minutes until crust browns. Let crust cool for 10 minutes before pouring in apple filling.

Streusel:

  • While the pie crust bakes; in a medium bowl combine flour, dark brown sugar, sugar, cinnamon, salt, butter and vanilla, mix together until a paste forms with chunky bits.

Assemble:

  • Adjust the oven to 375°F. Pour cooled apple filling in the pie pan, then spread the streusel evenly over apples. Bake for 50-55 minutes until streusel is brown and filling is bubbling. Cool for 1 hour before serving warm with ice cream or whipped cream.

Notes

Pro Recipe Tips & Tricks
Here are the best practices, techniques, substitutes, and flavor builders you’ll need for Apple Pie with Graham Cracker Crust
  • If you notice your outer crust is browning too fast. Fold a strip of tin foil to wrap around the pie crust.
  • You can dice your apples instead of slicing them, which takes more time but makes for a lovely presentation.
  • You can use light brown sugar instead of granulated and dark brown sugar.
  • If you have apple pie spice on hand, you can use equal measurements in place of the cinnamon and nutmeg.
  • Use twice the amount of flour if you do not have cornstarch.
  • Feel free to use gluten-free flour in place of all-purpose flour.
  • You can use a gluten-free butter cookie or graham cracker crust.
  • Melted butter makes the best streusel topping, creating nice chunky crumbles. I only use unsalted butter.
  • Please DO NOT skip the step of freezing your graham cracker crust, which will harden the crust and allow you to brush the egg over it.
  • The eggs help bind the crust allowing it not to turn soggy or crumble while it bakes.
  • You can slice your apples in advance and cover them with water and a teaspoon or two of lemon juice.
  • Pre-cooking apples are the best way to prevent your apples from shrinking during baking. Cooking helps the apples retain their size and keeps them from shrinking while baking.
  • A combination of tart and sweet apples makes the best apple pie filling.
  • If you skip the first step of cooking the apple mixture, know that the apples will shrink dramatically during baking.
  • Always core, peel, then slice your apples. If you do not have an apple core tool, peel your apples, then cut slices off around the core.
Storage:
Apple pie is best 3 days after baking. Keep covered in the fridge for 7 days. Place in a freezer-safe dish and freeze for 2 months; thaw before reheating.
Reheat in a 350°F degree oven for 8-10-12 minutes until hot.

Nutrition

Calories: 342kcalCarbohydrates: 49gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 54mgSodium: 208mgPotassium: 116mgFiber: 2gSugar: 32gVitamin A: 520IUVitamin C: 3mgCalcium: 27mgIron: 1mg
Keyword apple pie, apple pie with graham cracker crust
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