This apple pie with a Graham cracker crust is my twist on the classic, and my answer to when you want that cozy, baked-apple comfort without the fuss of rolling out pastry! The crust is buttery and crisp, the apples bake down into soft, spiced layers, and the crumble topping adds just enough crunch to make each bite feel indulgent. It smells like home and tastes even better the next day (if it lasts that long, ha).

Close up view of apple pie slice with a dollop of ice cream on top, placed on a white plate.

Apple pie with a twist you’ll adore!

I made this apple pie for the first time during my first fall in the U.S., when I couldn’t quite get behind the idea of making traditional pie dough from scratch. I wanted something that felt warm and homemade but didn’t involve chilling, rolling, or crossing fingers that it wouldn’t tear. The graham cracker crust was my cheat code — buttery, toasty, and ready in minutes.

Over the years, I’ve refined it into a recipe that’s fast but never feels like a shortcut. The graham crust gives a subtle caramel note that pairs perfectly with the spiced apple filling, and the crumble on top adds that golden, crisp contrast. It’s the kind of pie that’s easy enough for a weeknight but pretty enough to bring to a dinner party.

Want more easy apple desserts? Try my Bisquick apple cobbler!

Key ingredients and why they matter

To make this apple pie with graham cracker crust, you’ll need just a few simple ingredients. The crust comes together with graham crackers, butter, sugar, and an optional egg for shine. The filling uses fresh apples, cinnamon, sugar, lemon juice, flour, and butter for that cozy, spiced flavor. And finally, the crumb topping adds crunch with flour, sugar, cinnamon, salt, and cold butter. (If you love streusel, you’ll also want to try it on my pumpkin muffins with streusel topping!)

Full ingredient list and detailed instructions in the recipe card.

Labeled ingredient list for making the apple pie and Graham cracker crust.

Labeled ingredient list for making the crumble on top of apple pie with Graham cracker crust - check recipe card for details.

Graham crackers: A shortcut crust that tastes nostalgic and nutty — no pastry rolling required. Press it firmly so it sets crisp.
Apples: A mix of tart and sweet varieties (like Granny Smith and Honeycrisp) gives the best balance and texture. Thin slices cook evenly and hold shape.
Cinnamon + brown sugar: The duo that makes any apple pie sing. The brown sugar caramelizes beautifully in the crumble.
Butter: Melted butter in the crust = richness; cold butter in the crumble = crunch.
Lemon juice: Keeps apples bright and balances the sweetness.
Flour: A little in the filling thickens juices so your pie slices cleanly instead of running.

TIPS & TRICKS

Shruthi’s top tips

For a balanced flavor, use a mix of apples: Granny Smith, Honeycrisp, or Braeburn for tartness, and Golden Delicious or Jonathan for a sweet-tart profile. Combining firm and semi-firm apples, like Granny Smith and Honeycrisp, creates the ideal blend of texture and taste

Once your pie is out of the oven, let it cool on a wire rack for at least two hours before slicing it. This allows all those delicious juices to set up and thicken so you get clean slices that aren’t runny.
Peel the apples: I’m all for using apples as they are (like in this Instant Pot apple butter). But pie is one dish where apple peels are not super appealing. Peel them ahead of time if you wish!
Cold butter in the crumble topping ensures it forms nice, firm clumps that crisp up beautifully in the oven, adding a perfect contrast to the tender apples.
Once you’ve pressed the graham cracker crust into the pan, chill it in the fridge for 10 minutes before baking. This step helps the crust hold together better during baking and creates a firmer base.
After combining the apples with cinnamon, sugar, and lemon juice, let it sit for 10 minutes. This helps release some of the juices, reducing excess moisture in the pie.
Pile them higher than you think. The apples will cook down a lot, so use more apples than you think you need.
A little trick I use to tell if my apple pie is done is by sticking a fork in the center. If it slides in easily and the apples are mushy then voila! You have yourself a delicious and perfectly baked apple pie.

How to make apple pie with Graham cracker crust

Pie Crust

Process the graham crackers and sugar in a food processor until fine, then add the melted butter and blend again until the mixture is uniform.
Pour the crumb mixture into a buttered pie pan, press it firmly into the pan, then brush the bottom with a light egg wash.
Then bake until golden brown.

Overhead view of the crackers, sugar, and melted butter mixed in the food processor.

Overhead view of pressed crumbs brushed with egg and placed on pie pan.

Overhead view of baked graham cracker crust placed on a pie pan.

Make Filling

Peel and slice the apples, then toss them in a medium bowl with cinnamon, sugar, lemon juice, flour, butter, and a pinch of salt to make the filling.
Pour the apple mixture into the Graham cracker pie crust.

Overhead view of apple slices, cinnamon, sugar, lemon, flour, butter, and salt placed in a bowl.

Overhead view of apple slices, cinnamon, sugar, lemon, flour, butter, and salt placed in the baked graham cracker crust placed on a pie pan.

Crumb Topping / Streusel

In a small mixing bowl, combine the flour, sugar, salt, and cinnamon. Add the butter cubes and use your hands to form clumps.
Add the streusel topping on top of the baked crust, as well as the cooked apples in the apple pie filling.
Bake until the apples are tender. Serve and enjoy with a giant dollop of whipped cream or vanilla ice cream.

Overhead view of a bowl with combined flour, sugar, salt, cinnamon, and cubed butter.

Overhead view of uncooked apple pie with graham cracker crust placed on a pie pan.

Overhead view of cooked apple pie with graham cracker crust placed on a pie pan.

How to serve apple pie with Graham cracker crust

This apple pie is a perfect dessert to serve at any get-together.

It can be stored in the refrigerator 1-2 days after baking.

Apple pie just isn’t complete without a scoop of vanilla ice cream on top. Serve it à la mode and watch as your guests swoon over every bite. If you like non-traditional crusts, you have to try this peach cobbler with a pie crust, or cookie crust too. Tastes super delicious with ice cream too.

A close-up photo of a sliced apple pie with graham cracker crust on a white plate, topped with a scoop of vanilla ice cream.

Make ahead instructions / shortcuts:

Crust: You can swap a store-bought Graham cracker crust instead of a homemade crust. Or alternatively, you can make the Graham cracker crust up to 3 to 4 days in advance and freeze it. When you’re ready to bake it, just brush with eggs and follow the rest of the recipe.
Filling: You can prepare your apples 1-2 days ahead of time (I typically do this the night before). You can peel, slice, soak them in water with some lemon juice and then store them in an airtight container in your fridge. Soaking them in the water with lemon juice will help avoid browning of the apples.
Crumble topping: You can make this a day ahead! Prepare the streusel and store it in an airtight container in the fridge.

More easy desserts

If you’re looking for other easy desserts, try these awesome recipes:

Apple Pie with Graham Cracker Crust

Apple pie with a twist you’ll adore!

Key ingredients and why they matter

Shruthi’s top tips