Apple Pie With Graham Cracker Crust

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Sweet and spicy homemade apple pie filling nestled in a toasty graham cracker crust and topped with cinnamon streusel.

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Prep Time: 1

Cook Time: 1

Total Time: 2

Servings: 9" or 10" Pie

Author: Michelle

Ingredients

For The Graham Cracker Crust

14 honey graham cracker sheets
7 tablespoons of unsalted butter, melted
2 tablespoons granulated sugar
1 whole egg

For The Cinnamon Crumble Topping:

1/2 cup of all purpose flour
1/2 cup granulated sugar
1 tablespoon of ground cinnamon
1/4 teaspoon salt
4 tablespoons unsalted butter, cold and cubed

For The Apple Pie Filling:

2 medium-sized Granny Smith apples and 4-5 soft apples such as McIntosh or Cortlands. Use 2 to 2 1/2 pounds of apples, total.
3 tablespoons of granulated sugar
1 teaspoon cinnamon
1 tablespoon of all purpose flour
2 tablespoons of lemon juice
2 tablespoons unsalted butter, cubed

Instructions

To Make the Graham Cracker Crust (*If using a pre-made graham cracker crust, skip ahead to the crumble topping portion): Preheat the oven to 350℉. Lightly spray a 9" or 10" pie plate with cooking spray.
In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are almost completely ground. Add the melted butter and pulse until the cracker crumbs are ground fine and the mixture is evenly moistened and clumping.
Pour the crumbs into the pie plate and press into a compact and even layer. Use a glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
Pop the pie plate in the freezer for 10 minutes until firm. While the pie crust firms up, make the crumb topping.
To Make the Crumb Topping: Combine the sugar, flour, cinnamon, and salt in a small bowl and mix well.
Add the cubed butter and work it into the dry mixture with your fingers. You want to make sure the butter is incorporated throughout the dry ingredients and begins forming large clumps. Once the topping is clumpy, pop it into the fridge until baking time.
Bake The Crust: In a small dish, beat the egg. Grab your graham cracker crust and using a pastry brush, brush the beaten egg on the inside bottom of the graham cracker crust. You won't use all of the egg, that's ok.
Make sure the egg layer coats the bottom, but do not saturate it. You want a thin, even layer.
Bake a homemade graham cracker crust in a 350º oven for 10-15 minutes and bake a store bought crust at 350º for 7-12 minutes. You want the crust just beginning to turn brown and the egg layer cooked.
Make the Apple Pie Filling and Assembly: While the crust bakes, peel, core, and slice the apples into 1/2" thick slices and add to a large bowl. Add the sugar, cinnamon, flour, lemon juice, and butter cubes to the apple slices. Toss until evenly coated and the cubes of butter are well distributed.
Add the apple mixture to the baked crust. Do this carefully, trying not to disturb the sides or top of the crust. Note: The apples will mound up higher than the pie crust and plate--that's what you want. They'll cook down significantly during the baking process.
Add the streusel topping to the top of the apples. Make sure that the topping and graham cracker crust meet each other in the pan. You want them to sort of fuse together while baking.
Place the overfilled pie plate on a sheet pan (in case it bubbles over) and place it in the oven. Bake at 350℉ for 55-65 minutes until the pie is bubbling and the apples are tender when pierced with a knife.
Allow the pie to cool completely before serving.

Notes

Use fresh apples for best results. Older apples will create a dry filling.
Slice apples “1/2 inch thick to cook evenly and cook long enough to release their juices.

Cuisine Desserts

Course Sweets

Nutrition