How To Make Apple Pie With Graham Cracker Crust
Don't feel like making a traditional apple pie? This recipe will show you How to Make an Apple Pie with Graham Cracker Crust, a wonderful alternative to a traditional two-crust pie, and easy too!
Why You'll Love This Recipe
Love the idea of apple pie, but hate the thought of making a homemade pie crust with all that fussing and rolling? This recipe is the perfect fix, and who knows? it may become one of your favorite pies!
Here's some good reasons to try it:
This classic dessert has a few steps, but it's an easy recipe and nothing is complicated.
Granny Smith apples are the star of the show, and give this awesome pie the tartness it needs for a perfect balance of flavors.
Traditional apple pie has nothing on this easy apple pie, which is nice enough for special occasions.
For the full recipe and list of ingredients, please scroll below.
Apples: Granny Smith or Pink Lady apples hold their shape when baking and are a bit tart.
Flour: All-purpose flour.
Sugar: Both white and brown for this recipe.
Graham Crackers: About 12 sheets, crushed.
Egg: We’ll need one egg white.
Cinnamon: A must-have seasoning for apples.
Lemon Juice: To enhance the fresh apple flavor.
Butter: For the crust and crumb topping.
Step-By Step Instructions
Here’s an overview of what to do:
Make a simple crust with crushed graham crackers, melted butter and sugar in a large bowl. Use a food processor or rolling pin to crush (place the crackers in a plastic bag first.)
Spray a pie plate with non-stick baking spray, then press the crumbs into the pie pan and freeze it for a few minutes.
Brush the bottom of the pie with egg white - insurance that the apples won't seep through to the bottom crust.
4. Make the apple filling in a large skillet on medium heat, this gives their cooking a head start before you bake the whole pie.
5. Make a streusel crumb topping for the top of the pie with room temperature butter, flour, sugar and cinnamon, just sprinkle on before baking.
5. Here it is with the apple mixture in the pie pan and half of the crumb topping on top. Add the rest, next stop is the oven for about 40 minutes.
6. Bake pie(s) in a moderate oven for 40 minutes.
7. Let it cool completely, then slice and serve with whipped cream alongside in a small bowl, or scoops of vanilla ice cream.
Refrigerate the crumb topping for at least 10 minutes before use so it's chilled when placing on the pie.
Let the pie cool completely before cutting into it, serve with ice cream or whipped cream.
APPLE PIE WITH GRAHAM CRACKER CRUST
Tip: Read this recipe all the way through before beginning, as there are three key steps; making the crust, the apple filling and the crumb topping.
Prepare the Graham Cracker Crust
Ingredients:
1½ cups graham cracker crumbs (approx. 10–12 sheets)
6 tablespoons melted unsalted butter
1/4 cup granulated sugar
1/2 teaspoon cinnamon
1 pinch (1/8 teaspoon) salt
1 egg white, whisked with a teaspoon of water.
Directions:
Spray a 9” pie plate with non-stick baking spray and pre-heat the oven to 350°F (175°C)
Combine the graham cracker crumbs, melted butter, sugar, cinnamon and salt together until they resemble wet sand. Press firmly into a 9-inch pie plate, including most of the way up the sides.
Freeze for 10 minutes, then using a pastry or silicone brush, lightly stroke the whisked egg white on a thin, even layer over the bottom of the crust. This creates a moisture barrier so the crust stays crispy instead of getting soggy from the apple filling.
Bake the crust for 10-12 minutes until very lightly brown on the edges. Set aside to let it cool.
Prepare the Apple Filling
Ingredients:
5 tablespoons butter
5–6 large apples (Granny Smith or Pink Lady are best), about 3 pounds
1 cup sugar
1 teaspoon cinnamon
Pinch salt
1/4 cup all-purpose flour
2 teaspoons lemon juice
1 teaspoon vanilla extract
Directions:
Peel, core, and cut the apples into 1-inch slices.
In a large non-stick skillet with a lid, melt the butter.
Add the sliced apples, sugar, cinnamon and pinch of salt and toss together with a large spoon, then cover the skillet and cook over medium-high heat until the apples begin to sizzle and release their juices, about 5 minutes.
Next, sprinkle in the flour and toss gently toss together, and continue to cook 1-2 minutes more until the flour is fully absorbed. Remove from the heat and add the lemon juice and vanilla extract, toss to coat all the apples.
Let the apples cool completely. Note: Transfer the apple mixture to a bowl and refrigerate until ready to use.
Prepare the Crumb Topping
Ingredients:
1/2 cup flour
1/2 cup light or dark brown sugar
1/4 teaspoon salt
4 tablespoons butter, cold and cut into small pieces
1 teaspoon cinnamon
Directions:
Combine all the ingredients in a food processor, pulsing just until it clumps together, approximately 10 pulses. Alternatively, use your fingers, a pastry cutter or two butter knives to cut the butter into the flour until it clumps together and is combined. Refrigerate this mixture for 10 minutes to let it cool.
To Assemble and Bake the Pie:
Add the cooled apples to the cooled crust, and sprinkle with all of the crumb topping. Bake for 40 minutes, until the crumb topping is lightly brown.
Let the pie cool completely before slicing. Serve with ice cream or whipped cream.
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FAQ’s
Can this pie be made in advance?
Yes, you can make it one day in advance. Store well-covered in the refrigerator until ready to serve.
Can I use a store-bought graham cracker crust?
I think so, but I didn't test it that method. That said, making this crust is super easy and well worth the few minutes it takes.
Can you make the apple filling in advance?
Yes, you can! Just make that portion of the recipe as directed, but transfer to a bowl and refrigerate until ready to finish preparing the pie. The apple filling can be made a day or two in advance.