This amazing Apple Pie with Graham Cracker Crust is a classic apple pie, but I've swapped the regular crust for a sweet and crunchy graham cracker base. It's easy to make, so you'll have this delicious apple pie ready in no time.
Check out my Cinnamon Rolls with Apple Pie Filling and my Strawberry Hand Pies for more fruity treats!
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You won't be able to resist this easy apple pie with graham cracker crust! I've ditched the traditional pie crust for a graham cracker homemade pie crust that adds a sweet crunch to every bite. It makes the best apple pie!
The buttery graham cracker crust and the softness of the apple filling are the perfect combination with the best flavor!
Why You'll Love This Recipe
No need to be a baking pro for this one! The simple ingredients and instructions make this delicious pie a breeze to whip up.
Your kitchen will smell like a cozy bakery as the pie bakes to golden perfection. Serve the finished pie with a scoop of vanilla ice cream for a classic dessert.
Ingredients You Need
Graham Cracker Crust:
- Finely crushed graham crackers: These crackers form the base of the pie.
- Sugar: Brings a touch of sweetness to balance the overall flavors.
- Melted butter: The unsalted butter binds the crushed graham crackers together.
Apple Filling:
- Thinly sliced apples: I use about six medium sized apples, sliced thinly.
- Sugar: Sweetness is a must in any apple pie.
- All-purpose flour: This helps thicken the filling.
- Ground cinnamon: Gives the apple filling that classic apple pie flavor.
- Ground nutmeg: Adds a hint of earthy warmth.
- Salt: Balances the sweetness and enhances the flavors.
- Lemon juice: Brightens up the filling and brings out the natural sweetness of the apples.
- Vanilla extract: Enhances all the flavors and adds a layer of richness to the apple filling.
Pie Crust:
- All-purpose flour: The foundation of our flaky top crust.
- Salt: Balances flavors and enhanced the overall taste of the crust.
- Sugar: A touch of sugar in the top crust adds a hint of sweetness.
- Unsalted butter: Chilled and cubed, this butter creates the flakiness and buttery goodness in the pie crust.
- Ice water: Brings the crust together into a workable dough that's easy to handle.
Step By Step Photos
Add crust ingredients to a bowl.
Combine well.
Press firmly into the pie tin.
Combine apple filling ingredients.
Pour mixture into the pie crust.
Roll out the pie crust.
Place it on top of the apple mixture.
Crimp edges, cut a few slits and bake!
How To Make An Apple Pie With A Graham Cracker Crust From Scratch
Step 1. Graham cracker crust: In a mixing bowl, combine crushed graham crackers, sugar, and melted unsalted butter. Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Step 2. Apple filling: In a large bowl, mix thinly sliced apples with sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Pour the apple mixture into the prepared graham cracker crust.
Step 3. Pie crust (top): In a bowl, combine flour, salt, and sugar. Add chilled, cubed unsalted butter. Cut into the flour until it resembles coarse crumbs. Gradually add ice water, mixing until the dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Step 4. Assembly: Preheat the oven to 375 °F. Roll out the pie crust with a rolling pin and place it on top of the apple mixture. Trim and crimp the edges. Cut slits on the top of the pie dough for steam to escape. Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. Cool on a wire rack for at least 30 minutes before serving.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Opt for apples that hold their shape well during baking. Good choices include Granny Smith apples, Honeycrisp apples, or a mix of sweet and tart apples like Fuji and Braeburn.
- Place graham crackers in a food processor to make your own graham cracker crumbs.
- For consistent baking, slice the apples into uniform thin slices. If the slices are too thick, the filling may not cook evenly.
- If the edges of the crust start to brown too quickly during baking, cover them with aluminum foil to prevent burning while the rest of the pie continues to bake.
- Let the pie cool on a wire rack for at least 30 minutes before slicing. This helps the filling set, making it easier to cut and serve neatly.
- Instead of a traditional top crust, sprinkle a spiced streusel made from flour, sugar, butter, and cinnamon over the apple filling.
Frequently Asked Questions About Making Apple Pie
Yes, you can use a premade graham cracker crust as a time saving option.
Absolutely! Feel free to experiment with other spices like ginger, allspice, or cloves to add your personal touch to the apple filling.
Yes, you can reheat individual slices of the apple pie in the microwave or reheat the whole pie in the oven at a low temperature, until warm.
Yes, you can store the baked apple pie at room temperature for up to 2 days.
Cover the leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
Absolutely. Wrap the baked pie securely in plastic wrap and aluminum foil. It can be frozen for up to 3-4 months.
Yes, you can freeze the unbaked pie. Wrap it securely in plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator, then bake as instructed. Bake the frozen unbaked pie within 3-4 months.
More Pie Recipes You Might Enjoy
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Apple Pie with Graham Cracker Crust
Ingredients
For Top Pie Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon sugar
- ½ cup unsalted butter chilled and cubed
- ¼ cup ice water
For Graham Cracker Crust
- 1 ½ cups finely crushed graham crackers
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For Apple Pie Filling
- 6 cups thinly sliced apples about 6 medium sized apples
- ¾ cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- To make the pie crust (top of pie), combine the flour, salt, and sugar in a large mixing bowl. Add the cubed butter and use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Gradually add the ice water, a few tablespoons at a time, mixing until the dough comes together in a ball. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Preheat your oven to 375°F.
- In a medium-sized bowl, combine the crushed graham crackers, sugar, and melted butter until well mixed. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- In a large bowl, combine the sliced apples, sugar, flour, cinnamon, nutmeg, salt, lemon juice, and vanilla extract. Mix until the apples are evenly coated.
- Pour the apple mixture into the prepared pie crust.
- Roll out the pie crust disk and place it on top of the apple mixture. Trim the excess pie crust and crimp the edges with a fork or your fingers.
- Cut a few slits in the top of the pie crust to allow steam to escape.
- Bake the pie for 45-50 minutes or until the crust is golden brown and the filling is bubbling.
- Let the pie cool on a wire rack for at least 30 minutes before serving.
Notes
- Opt for apples that hold their shape well during baking. Good choices include Granny Smith apples, Honeycrisp apples, or a mix of sweet and tart apples like Fuji and Braeburn.
- Place graham crackers in a food processor to make your own graham cracker crumbs.
- For consistent baking, slice the apples into uniform thin slices. If the slices are too thick, the filling may not cook evenly.
- If the edges of the crust start to brown too quickly during baking, cover them with aluminum foil to prevent burning while the rest of the pie continues to bake.
- Let the pie cool on a wire rack for at least 30 minutes before slicing. This helps the filling set, making it easier to cut and serve neatly.
- Instead of a traditional top crust, sprinkle a spiced streusel made from flour, sugar, butter, and cinnamon over the apple filling.
- Storing: you can store the baked apple pie at room temperature for up to 2 days. You can also cover the leftover pie tightly with plastic wrap or aluminum foil and store it in the refrigerator for up to 3-4 days.
- Freezing: Wrap the baked pie securely in plastic wrap and aluminum foil. It can be frozen for up to 3-4 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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