Apple Pie With Graham Cracker Crust

5 from 1 vote

Apple Pie With Graham Cracker Crust

Make an apple pie with graham cracker crust and crumb topping with this simple recipe. Packed with warm flavors and crisp apples, this recipe is almost too good to share.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 528kcal

Author: Nicole Durham

Cost: Recipe $7.16 / Serving $0.90

Equipment

Ingredients

Graham Cracker Crust

1 ½ cups graham cracker crumbs, about 1 sleeve ($0.74)
6 tablespoons unsalted butter, melted ($0.74)
2 tablespoons granulated sugar ($0.05)

Apple Pie Filling

6-8 cups apples, sliced ¼ inch thick, about 6 apples ($4.94)
2 tablespoons lemon juice ($0.12)
2 tablespoons unsalted butter ($0.25)
½ cup brown sugar ($0.22)
½ cup granulated sugar ($0.18)
2 teaspoons ground cinnamon ($0.16)
½ teaspoon ground nutmeg ($0.04)
1 pinch ground cloves ($0.01)
¼ teaspoon salt ($0.01)
2 cups water, divided ($0.00)
¼ cup cornstarch ($0.16)

Crumble Topping

1 cup all-purpose flour ($0.13)
1 teaspoon ground cinnamon ($0.08)
½ cup brown sugar ($0.22)
⅓ cup cold butter, cubed ($0.62)
¼ teaspoon salt ($0.02)

US Customary - Metric

Instructions

Make crust. Preheat the oven to 350°F. Add the graham crackers to a food processor and pulse into fine crumbs. Add the melted butter and sugar and pulse until combined.
Bake crust. Press the mixture evenly into a 9 inch pie plate, covering the bottom and sides. Bake for 10 minutes.
Start filling. While the crust bakes, add the apples, lemon juice, butter, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, salt, and 1 ¾ cups water to a large skillet over medium high heat.
Simmer. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
Thicken. Whisk the remaining ¼ cup water with the cornstarch to form a slurry. Uncover the skillet, add the slurry, and cook, stirring, until thickened. Remove from heat.
Fill pie. Spoon the apple mixture into the baked crust, adding liquid only as needed to fill gaps.
Make topping. Stir together the crumble topping ingredients until coarse crumbs form.
Bake pie. Sprinkle the crumble over the filling and bake at 350°F for 30 minutes.
Cool and chill. Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing and serving.

Notes

Substitutions. Use 3 teaspoons apple pie spice in place of the individual spices. Plant based butter works for a dairy free version.
Recipe Tips. Cooking the filling first helps prevent a soggy crust. Slice apples thinner for a softer texture or thicker for fork tender pieces. Peeling apples is optional.
Make Ahead. Prepare the pie at least 4 hours in advance to allow time for cooling and thickening.
Storage. Refrigerate leftovers for 3 to 5 days. Freezing is not recommended, as the crust may become soggy after thawing.

Nutrition