This Apple Pie with Graham Cracker Crust has the best flavors. It's sweet and tart from the apples and savory and buttery from the graham cracker crust and crumble topping. This is a must bake for the Fall season and Thanksgiving!
I grew up cooking an Apple Pie every Thanksgiving and I wish I would have had this recipe. It's not your traditional pie dough, and that graham cracker crust really elevates the flavor. Plus, it's way easier to make!
If you are looking for a more traditional apple pie, serve this alongside my mini apple pies! That way, everyone's happy.
Why You'll Love This Recipe:
- No mess of rolling out traditional pie dough and having to wait on it in the fridge
- You get both savory and sweet flavors in this apple pie recipe
- The crumble topping adds a phenomenal touch
Apples-I like using a blend of apples for this recipe. I'm bigger on sweet, so typically I choose mostly sweet, like pink lady or honey crisp. Then, I'll throw one or two granny smith apples in. Choose apples that are crisp and not mealy. I would buy a few extras, just in case you run into any mushy ones. The apples are tossed in lemon juice to prevent browning and then combine with sugar, cinnamon, and nutmeg for a simple apple pie filling.
Graham Cracker Crumbs, Butter and Sugar-Combine to form the buttery, sweet Graham Cracker Crust. This is such an easier way to make apple pie and the results are delish.
Egg White- Egg white mixes with just a teaspoon of water to create and an egg white wash. This is actually a really important part of this recipe because it acts as a barrier and doesn't allow all the juices from the apples to soak into the crust.
Brown Sugar, Flour, Cold Butter and Spices-Combine for the most delicious savory crumble topping. This is like the cherry on top of an ice cream sundae. The texture that it adds is incredible.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
You can use a store bought graham cracker crust, but you still need to bake it for 10 minutes and do not skip the egg white wash!
Use whatever blend of apples you have. Just make sure they are crisp and I suggest a variation of sweet and tart.
How to Make Apple Pie with Graham Cracker Crust:
Step 1: Preheat the oven to 350 degrees. Prepare a 9 inch pie plate by greasing the entire inside and sides with about 1 tablespoon of butter (you may not need all of it). In a large bowl, mix together 1 stick (8 tablespoons) of melted butter, graham cracker crumbs and ⅓ cup of granulated sugar.
Step 2: Pour the graham cracker crust ingredients into the pie plate and pack it down with the bottom of a measuring cup. Bake for 10 minutes. Set aside.
Step 3: Peel and slice all the apples into a similar size, about ¼ inch thick. Work quickly and add them into a large bowl with the lemon juice. Add in remaining ½ cup of granulated sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ⅛ teaspoon ground ginger. Gently stir to combine all the ingredients.
Step 4: Into a large skillet over medium low heat, melt 1 tablespoon of butter. Add in the apples and cook for about 7 to 8 minutes, stirring occasionally.
Step 5: To make the crumble topping, add the flour, brown sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon sea salt into a mixing bowl and whisk to combine. Add in the cubes of cold butter.
Step 6: Use a pinching motion with both hands to mix the butter into the crumble topping. This takes a few minutes to get the right texture. You want it to resemble small chunks of sand. Set aside the crumble topping at room temperature, not near the oven.
Step 7: Create an egg white wash by whisking together the egg white and 1 teaspoon of cold water. Brush this mixture all over the graham cracker crust.
Step 8: Use a slotted spoon to transfer the apples from the skillet to on top of the graham cracker pie crust, leaving the juices in the skillet. Do not add the juices to the pie.
Step 9: Spread the crumble topping over the apple filling. Bake in the middle rack of the oven for 25 minutes.
Step 10: Allow the pie to cool completely before slicing. Serve and Enjoy! Optional: Top each slice with whipped cream or vanilla ice cream.
- When slicing the apples, try and get a similar size on them so they cook evenly. Work fast with the apples to prevent browning.
- Cooking the apples is important because we will lose a lot of the juices and we don't want all of them in this pie soaking through the crust.
- The butter needs to be cold when added into the crumble topping in order to get the right texture.
In this recipe, yes! This saves us on baking time, but also reduces the amount of juices in the actual pie. We don't want it soaking through the graham cracker crust. When making a basic apple pie, with pie dough, you don't always have to pre-bake the apples.
Work quickly and add the apples to a large bowl and toss with lemon juice.
Yes, this prevents the crust from becoming really soggy from all the juices from the apple pie filling.
Store the leftover pie in the dish covered with plastic wrap, or slice into individual slices and store in sealed containers. To reheat, simply place in the microwave or place on a baking sheet in a 350 degree oven until warm.
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If you tried this Apple Pie Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print