Easy Apple Pie With Graham Cracker Crust
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This easy-to-follow recipe for Apple Pie With Graham Cracker Crust combines the sweetness of Honey Crisp apples with the warm flavors of cinnamon and a buttery graham cracker crust. Topped with a crunchy streusel, this dessert is perfect for when you don’t want to make a pie dough crust.
This Apple pie with graham cracker crust goes slightly off tradition from making an apple pie with a flaky pie crust but it is definitely just as delicious! Made in a springform pan like my apple pie cheesecake, this apple pie has graham cracker crust, a juicy apple filling and is then topped with streusel.
It’s buttery and slightly sweet profile, coupled with the subtle hint of cinnamon, beautifully enhances the natural sweetness of the apple pie filling. It also brings a familiar crunch and flavor that’s warm and comforting. And the best part is how easy it is to make! Instead of making homemade dough, you’ll simply mix graham cracker crumbs with butter and sugar before pressing them into the pan before baking.
As a professional baker, I know that making your own pie dough can be intimidating or frustrating. So I wanted to make it easier for you by using a graham cracker crust instead because it is totally possible!
Making an apple pie with graham cracker crust is such a great alternative to making pie when you don’t have or want to make a traditional pie crust. You can also make this apple pie cheesecake, it’s super easy!
For other apple pie alternatives you can make puff pastry apple pie, apple pie bars (they are rated 5 stars!), or cinnamon roll apple pie.
WHY YOU SHOULD MAKE THIS RECIPE
- Making an apple pie with graham cracker crust is a great alternative when you don’t have pie dough.
- This recipe is easy to make!
- A great recipe if you enjoy picking fresh apples when they’re in season.
- Apple pie is easy to make with this simple recipe and requires no special baking skills.
INGREDIENTS NEEDED
For The Crust:
- Graham Crackers – Serves as the base for the crust, providing a delightful, slightly sweet, and nutty flavor that complements the apple pie’s filling.
- Unsalted Butter – Binds the crushed graham crackers together, creating a cohesive and buttery crust with a perfect texture.
- Granulated Sugar – A touch of granulated sugar enhances the crust’s sweetness.
For the topping:
- All-Purpose Flour – Forms the base of the streusel topping, contributing to its crumbly texture.
- Sugar – A combination of white and brown sugar adds sweetness to the streusel while also providing a subtle caramel-like flavor that complements the apple pie’s taste.
- Cinnamon – The aromatic ground cinnamon infuses the streusel with warm and comforting notes.
- Kosher Salt – Balances the sweetness and enhances the flavors in the streusel.
- Cold Diced Butter – Incorporating cold diced butter into the topping mixture creates small, buttery clumps that turn golden and crispy during baking.
For the apple pie filling:
- Honeycrisp Apples – Provides a perfect balance of sweetness and tartness, becoming tender and juicy as they bake.
- Brown Sugar – Enhances the natural sweetness of the apples while also contributing to a rich and caramel-like flavor.
- Flour – Adding flour to the apple filling helps to thicken the juices released during baking, ensuring a smooth and cohesive filling that holds together when sliced.
- Ground Cinnamon – Complements the apple’s flavor, infusing the filling with warm and aromatic notes.
- Kosher Salt – Balances the sweetness and heightens the overall flavor.
- Cornstarch – Acts as a natural thickener, helping to bind the apple juices and create a gooey filling that holds its shape perfectly.
HOW TO MAKE APPLE PIE WITH GRAHAM CRACKER CRUST
Prepare for baking: Preheat your oven to 350° F and spray a 9″ springform pan with baking spray. Set aside.
Form the crust: To a medium sized microwave safe bowl, add the graham cracker crumbs, sugar, and butter. Microwave the butter until melted. Stir until the mixture resembles wet sand.
Bake and cool: Place the crust mixture into the prepared pan. Press it evenly into the bottom and sides using a measuring cup to pack it tightly. Bake for 6 minutes, then remove from the oven and let cool.
Assemble the streusel topping: Place the flour, sugars, cinnamon, and kosher salt in a small bowl. Add the cubed cold butter and use a pastry cutter or your fingers to cut or mix the butter into the dry ingredients until it resembles pea shapes. Place the bowl in the freezer to firm up for 20 minutes.
Make the apple pie filling: Use a mandolin to slice the apples thinly. Combine them with the sugar, flour, cinnamon, and salt with your hands to ensure they are fully coated. Drain the excess moisture, then toss with cornstarch.
Assemble and bake: Pour the apple pie filling into the cooled crust. Remove the streusel from the freezer, then sprinkle over top. Bake for 35-40 minutes, then let the pie cool to thicken the filling. Serve warm by itself or with a scoop of vanilla ice cream. Enjoy!
TIPS FOR RECIPE SUCCESS
- For a perfectly golden and crunchy crust, press the graham cracker mixture firmly into the pan, using the bottom of a measuring cup to create an even layer along the bottom and sides.
- To prevent the streusel topping from becoming too dense, make sure the diced butter is cold and work it gently into the dry ingredients until you achieve pea-sized clumps.
- For an extra flavor boost in the streusel, add chopped nuts, such as walnuts or pecans, to impart a nuttiness to the finished pie.
- Before combining the apple slices with the filling ingredients, use a mandolin or a sharp knife to ensure uniform slices.
- Once the apple pie is assembled, place a baking sheet or foil underneath it in the oven to catch any potential drips, preventing a messy oven cleanup.
- Allow the baked apple pie to cool slightly before serving, as this will allow the filling to thicken and set, making it easier to slice and ensuring the perfect serving consistency.
- This apple pie recipe can also be baked in a pie pan.
STORAGE AND FREEZING
Storing: To store the apple pie, let it cool completely to room temperature. Once cooled, cover the pie tightly with plastic wrap or aluminum foil to protect it from drying out. Store the pie at room temperature for up to 2 days. For longer storage, refrigerate the pie for up to 4-5 days.
Freezing: Wrap the pie tightly with multiple layers of plastic wrap or aluminum foil to prevent freezer burn and protect its texture and flavor. Apple pie can last in the freezer for up to 2-3 months. When ready to enjoy, thaw the pie overnight in the refrigerator and reheat it in the oven at a low temperature for the best results.
FAQ
My streusel topping is too crumbly; how can I fix it?
If your streusel topping seems too dry, try adding a little more cold diced butter and gently mixing it in until you achieve the desired texture. Alternatively, you can drizzle a tablespoon of cold water over the topping and incorporate it until the streusel holds together in small clumps.
Can I use a different type of apple for the filling?
While Honeycrisp apples are recommended for their flavor and texture, you can use other varieties like Granny Smith or Fuji. Just keep in mind that different apples may result in varying levels of texture, so make sure they are apples that hold their shape well.
Can I freeze the unbaked pie for later use?
It’s not recommended to freeze the entire unbaked pie, as the crust and filling may not bake evenly after freezing. However, you can freeze the unbaked crust separately in the pan and prepare the filling fresh.
WAYS TO ENJOY
- Drizzle Bourbon Caramel Sauce over the warm slices, adding a delightful boozy and caramelized twist to the classic dessert.
- Serve warm apple pie with a dollop of freshly whipped cream or a scoop of creamy vanilla ice cream for a decadent and satisfying dessert.
- Savor a slice of apple pie alongside a refreshing homemade Vanilla Iced Coffee, creating a perfect cozy morning indulgence.
Easy Apple Pie With Graham Cracker Crust
Ingredients
For The Crust:
- 6 Graham Crackers, crushed or 1 cup crumbs
- 1/4 cup Unsalted Butter
- 1 tablespoons Granulated Sugar
For the topping:
- 1 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 tsp cinnamon, or more depending on preference
- 1/4 tsp kosher salt
- 5 tbsp butter, cold and diced small
For the apple pie filling:
- 5 Honeycrisp apples, peeled cored, and sliced 1/4 inch
- 1/2 cup brown sugar
- 3 tbsp flour
- 1 teaspoon ground cinnamon
- 1/4 tsp kosher salt
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 350° F and spray a 9″ springform pan with baking spray.
Place the 1 cup graham cracker crumbs in a microwave safe medium sized bowl. Add the 1/4 cup butter and 1 tbsp sugar. Microwave for 30 seconds at a time until melted. Stir the mixture until combined. It should look like wet sand.- Press the graham cracker mixture evenly into the bottom and sides. You can use the bottom of a 1/3 cup measuring cup to help press it down hard.
- Bake for 6 mins until the crust is golden brown. Cool.
- Meanwhile make the streusel topping. In a small bowl combine the 1 cup flour, 1/2 brown sugar, 1/4 cup granulated sugar, 1/4 -1/2 tsp cinnamon, and 1/4 tsp kosher salt.
- Use a pastry cutter to cut in the butter or pinch the butter into the mixture with your fingers gently until small clumps are formed no larger than the size of a pea.
- Put it in the freezer for 20 minutes to chill.
- Meanwhile, prepare the apple pie filling. Use a mandolin to easily and thinly slice the apples. In a large bowl combine the apples with ½ cup brown sugar, 3 tbsp flour, 1 tsp cinnamon, and ¼ cup kosher salt. Mix well with your hands to combine.
- When the graham cracker crust is cool, strain the apples, getting rid of as much juice as possible. Pour the 1 tbsp cornstarch over the apples and mix again.
- Pour the apple mixture onto the graham cracker crust and top with the streusel topping.
- Bake for 35-40 minutes.
- Cool to let the apples thicken then serve warm with ice cream if desired.
