Apple Pie with Graham Cracker Crust

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: servings

Calories: 432kcal

Author: Shruthi Baskaran-Makanju

My apple pie with a Graham cracker crust is easy and cozy, with a buttery graham crust and warmly spiced apple filling—a perfect treat to share ... or not!

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Ingredients

Crust

2 tablespoons granulated sugar
2 cups graham crackers pulsed
3 ½ ounce unsalted butter
1 egg optional, for egg wash

Filling

2 pounds apple
1 teaspoon ground cinnamon
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 ½ tablespoon flour
1 ½ tablespoons unsalted butter

Crumble

½ cup all-purpose flour
½ cup brown sugar
¼ teaspoon salt
1 ½ teaspoon ground cinnamon
¼ cup butter

Instructions

Pie Crust

Process together the sugar and crackers until they are integrated.
Add the melted butter and process until the mixture is uniform, for about 10 seconds.
Pour this mixture into a prepared pan and press well the crumbs into the pie pan. You can use a glass to help press the crumbs.
Whisk an egg in a bowl, and brush the bottom of the pie with the egg wash.
Note: If you're vegan, or prefer not to use an egg, you can use butter of choice, or aquafaba (brine from a can of chickpeas!)
Then bake for about 5 minutes to 350°F or until golden brown.

Filling

Peele and slice the apples.
In a large bowl, combine the apple slices, cinnamon, sugar, lemon, flour, butter and salt.
Pour the apple filling into the pie crust.

Crumble

In a small bowl combine the flour, sugar, salt and cinnamon.
Add the butter cubes and use your hands to form large clumps.
Add the crumble topping on top of the apple filling.
Bake at 350°F for about 45/50 minutes or until the apples are tender
Serve and enjoy!

Notes

Use Granny Smith, Honeycrisp, or Braeburn for tartness; mix with Golden Delicious or Jonathan for a sweet-tart profile.
For the best texture, peel apples before adding to pie and slice the apples to about ¼-inch thickness.
Let the apples sit with cinnamon, sugar, and lemon for 10 minutes to reduce excess moisture.
After pressing the graham cracker crust, chill it for 10 minutes to help it hold together during baking.
Cold butter in the topping creates firm, crispy clumps to contrast with tender apples.
Apples shrink during baking, so use a generous amount. If a fork slides in easily, the apples are perfectly tender.
Cool on a wire rack for 2 hours to let juices set for clean, non-runny slices.

Storage: You can store it for up to 2 days at room temperature

Nutrition