Description
This Apple Pie in a 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!
Ingredients
Scale
Graham Cracker Crust:
- 1 + 1/2 cup of graham cracker crumbs
- 8 tablespoons salted butter, melted + 1 tablespoon salted butter to grease pie plate
- 1/3 cup granulated sugar
Apple Pie Filling:
- 8 apples (mix between sweet and tart)
- 1 teaspoon lemon juice
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1 tablespoon salted butter
Apple Crumble Topping:
- 1/2 cup all purpose flour
- 1/2 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon sea salt
- 6 tablespoons salted butter, chilled and cut into small cubes
Instructions
- 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 1/3 cup of granulated sugar.
- 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.
- Peel and slice all the apples into a similar size, about 1/4 inch thick. Work quickly and add them into a large bowl with the lemon juice. Add in remaining 1/2 cup of granulated sugar, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/8 teaspoon ground ginger. Gently stir to combine all the ingredients.
- 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.
- To make the crumble topping, add the flour, brown sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon sea salt into a mixing bowl and whisk to combine. Add in the cubes of cold butter.
- 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.
- 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.
- 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.
- Spread the crumble topping over the apple filling. Bake in the middle rack of the oven for 25 minutes.
- Allow the pie to cool completely before slicing. Serve and Enjoy! Optional: Top with whipped cream or vanilla ice cream.
Notes
- When slicing the apples, try and get a similar size on them so they cook evenly. Work fast with these 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.
- Prep Time: 35 minutes
- Cooling Time: 1 hr, 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American