This apple pie with a graham cracker crust has a buttery graham cracker base, a cinnamon-caramel apple filling, and a golden-brown crumble topping!
If you want all the cozy flavor of classic apple pie without rolling out pie dough, this is the recipe for you.
The crust is made from just three ingredients: graham cracker crumbs, sugar, and melted butter. It is pressed into the pan and baked for a few minutes until crisp.
The apples are simmered on the stove with brown sugar, cinnamon, nutmeg, and a little caramel sauce until soft and jammy, then thickened with cornstarch so every slice holds together.
A buttery cinnamon crumble bakes on top until golden and crisp. It is my go-to pie for Thanksgiving, fall gatherings, and any time I am craving apple pie.
For more apple desserts, check out my apple pie with puff pastry, apple crumble bars, puff pastry apple tart, and apple cinnamon rolls.
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Why this recipe works
- No Pie Dough Needed: A simple press-in graham cracker crust replaces traditional pie dough, so there is no rolling, chilling, or shaping.
- Caramel Apple Filling: Caramel sauce and brown sugar give the apples a rich, buttery caramel flavor.
- Never Soggy: Pre-cooking and thickening the filling on the stove keeps the juices in check, so the crust stays crisp.
- Crunchy Crumble Topping: A cinnamon brown sugar crumble adds a golden, buttery crunch on top.
- Make Ahead Friendly: The pie slices best after it cools for a couple of hours, so it is easy to bake ahead.
Ingredients
Before starting, measure and prepare your ingredients so the baking process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The graham cracker crust
Graham Cracker Crumbs: The base of the crust. Use store-bought crumbs or crush whole graham crackers into fine crumbs.
Granulated Sugar: Sweetens the crust and helps it crisp up as it bakes.
Unsalted Butter: Melted and mixed into the crumbs to bind the crust together.
The caramel apple filling
Apples: Use firm apples that hold their shape, like Granny Smith or Honeycrisp. Peel, core, and slice them into medium slices.
Brown Sugar and Granulated Sugar: Sweeten the apples and create a rich, caramel-like syrup.
Kosher Salt: Balances the sweetness and brings out the apple flavor.
Vanilla Extract: Adds warmth and depth to the filling.
Cinnamon and Nutmeg: The classic warm spices for apple pie.
Lemon Juice: Brightens the flavor and keeps the apples from browning.
Cornstarch: Mixed with a little water and stirred in to thicken the filling so the slices hold together.
Caramel Sauce: Adds a buttery caramel flavor. Use store-bought or my homemade salted caramel sauce.
The crumble topping
All-Purpose Flour: Forms the base of the crumble.
Brown Sugar: Sweetens the topping and helps it turn golden and crisp.
Cinnamon: Adds warm spice to the crumble.
Kosher Salt: Balances the sweetness of the topping.
Unsalted Butter: Melted and mixed in to create buttery crumbs.
Step by Step Instructions
Make the crust
Crush the Crackers: Pulse the graham crackers in a food processor until fine crumbs form. No food processor? Crush them in a zip-top bag with a rolling pin or the bottom of a cup.
Mix: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter with a spoon until the crumbs are evenly coated.
Press and Bake: Press the crumbs evenly and firmly into a 9-inch pie pan. Bake at 180°C (350°F) for 5 to 7 minutes, then let it cool while you make the filling.
Make the apple filling
Prep the Apples: Peel, core, and slice the apples into medium slices, not too thin.
Cook: Add the apples to a saucepan over medium heat with the cinnamon, nutmeg, lemon juice, vanilla extract, caramel sauce, brown sugar, granulated sugar, salt, and 2 tablespoons of water. Mix until well combined and the sugar dissolves.
Simmer: Reduce the heat to medium-low, cover, and simmer for about 10 minutes, until the apples are soft and tender.
Thicken: Stir in the cornstarch mixed with a little water until no lumps remain and the filling thickens. Set aside to cool slightly.
Make the crumble and bake
Crumble: In a medium bowl, mix the flour, brown sugar, cinnamon, salt, and melted butter with a spoon until crumbly.
Assemble: Spread the apple filling evenly over the crust, then sprinkle the crumble topping over the apples.
Bake: Bake at 180°C (350°F) for 40 to 50 minutes, until the crumble is golden brown and the filling is bubbly.
Cool: Let the pie cool at room temperature for about 2 hours before slicing so the filling can set.
Expert Tips
- Press the Crust Firmly: Use the bottom of a measuring cup to press the crumbs tightly into the pan so the crust holds together when sliced.
- Don't Slice the Apples Too Thin: Medium slices keep some texture and won't turn mushy during cooking and baking.
- Cook the Filling First: Simmering the apples and thickening the juices before baking prevents a watery filling and a soggy crust.
- Let It Cool: Give the pie at least 2 hours to cool so the filling sets and the slices come out clean.
- Cover If Needed: If the crumble browns too quickly, loosely cover the pie with foil for the last 10 to 15 minutes of baking.
Troubleshooting
Why is my pie filling runny?
The filling was not thickened enough on the stove, or the pie was sliced while still warm. Make sure the cornstarch is fully mixed in and the filling looks thick and glossy, and let the pie cool for at least 2 hours.
Why did my crust fall apart?
The crumbs weren't pressed firmly enough or needed a little more butter. Press the crust tightly into the pan and make sure all the crumbs are evenly moistened.
Why are my apples still hard?
The slices were too thick or not simmered long enough. Cook the apples until they are soft and tender before adding the cornstarch.
Frequently Asked Questions
Pre-cooking the apples softens them and thickens the juices before baking, so the filling is tender and jammy and the graham cracker crust doesn't get soggy.
Firm apples that hold their shape work best. Granny Smith, Honeycrisp, Braeburn, or a mix of tart and sweet apples are all great choices.
No. Place the graham crackers in a zip-top bag and crush them with a rolling pin or the bottom of a cup until fine crumbs form.
Storing
Store the pie covered in the refrigerator in an airtight container for up to 4 days. Serve it chilled or warm individual slices in the microwave for 20 to 30 seconds.
Freezing
Let the baked pie cool completely, then wrap it tightly in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Thaw in the fridge overnight before serving.
Make It Ahead Of Time
Make the filling early
Cook the apple filling up to 2 days ahead and keep it covered in the fridge. Assemble and bake when ready.
Bake a day ahead
You can bake the whole pie 1 day in advance. Once cooled, cover it and keep it in the fridge.
Substitutions
Gluten-free: Use gluten-free graham crackers for the crust and a 1:1 gluten-free flour blend for the crumble.
Dairy-free: Use plant-based butter sticks in the crust and crumble, and a dairy-free caramel sauce.
Crust: Swap the graham crackers for Biscoff cookies, digestive biscuits, or vanilla wafers.
Spices: Replace the cinnamon and nutmeg with 2 ½ teaspoons of apple pie spice.
Variations
Oat Crumble: Replace a quarter of the flour in the crumble with old-fashioned oats.
Pecan Crumble: Add chopped pecans to the crumble topping for extra crunch.
Caramel Drizzle: Drizzle extra caramel sauce over the pie before serving.
Mixed Fruit: Swap a couple of the apples for pears or add a handful of cranberries.
Serving Suggestions
Serve each slice with a scoop of vanilla ice cream or a dollop of whipped cream, and a drizzle of caramel sauce.
Equipment
- 9-inch pie pan
- Food processor (optional)
- Large saucepan
- Medium mixing bowls
- Wooden spatula
- Apple peeler and corer (optional)
More Pie Recipes
If you love homemade pies, check out my mini pumpkin pies, no bake turtle pie, and pumpkin hand pies!
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📖 Recipe
Apple Pie With Graham Cracker Crust
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 2 tablespoon Granulated sugar
- 6 ½ tablespoon Butter melted
Apple pie filling
- 8 Apples large, peeled and coured.
- ½ cup Brown sugar
- ½ cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 teaspoon Vanilla extract
- 2 teaspoon Cinnamon
- ¼ teaspoon Nutmeg
- 1 tablespoon Lemon juice
- 2 tablespoon Cornstarch mixed with a little bit of water
- ¼ cup Caramel sauce homemade or store bought
Crumble topping
- 1 cup Flour
- ½ teaspoon Kosher salt
- 6 ½ tablespoon Butter melted
- ⅓ cup Brown sugar
- 1 ½ teaspoon Cinnamon
Instructions
Make the crust
- Crush the Crackers: Pulse the graham crackers in a food processor until fine crumbs form. No food processor? Crush them in a zip-top bag with a rolling pin or the bottom of a cup.
- Mix: In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter with a spoon until the crumbs are evenly coated.
- Press and Bake: Press the crumbs evenly and firmly into a 9-inch pie pan. Bake at 180°C (350°F) for 5 to 7 minutes, then let it cool while you make the filling.
Make the apple filling
- Prep the Apples: Peel, core, and slice the apples into medium slices, not too thin.
- Cook: Add the apples to a saucepan over medium heat with the cinnamon, nutmeg, lemon juice, vanilla extract, caramel sauce, brown sugar, granulated sugar, salt, and 2 tablespoons of water. Mix until well combined and the sugar dissolves.
- Simmer: Reduce the heat to medium-low, cover, and simmer for about 10 minutes, until the apples are soft and tender.
- Thicken: Stir in the cornstarch mixed with a little water until no lumps remain and the filling thickens. Set aside to cool slightly.
Make the crumble and bake
- Crumble: In a medium bowl, mix the flour, brown sugar, cinnamon, salt, and melted butter with a spoon until crumbly.
- Assemble: Spread the apple filling evenly over the crust, then sprinkle the crumble topping over the apples.
- Bake: Bake at 180°C (350°F) for 40 to 50 minutes, until the crumble is golden brown and the filling is bubbly.
- Cool: Let the pie cool at room temperature for about 2 hours before slicing so the filling can set.
Notes
- Apples: Use firm apples that hold their shape, like Granny Smith or Honeycrisp, and slice them medium thick.
- Press the Crust Firmly: Use the bottom of a measuring cup to press the crumbs tightly into the pan so the crust holds together.
- Cook the Filling First: Simmering and thickening the apples before baking prevents a watery filling and a soggy crust.
- Cool Before Slicing: Let the pie cool for at least 2 hours so the filling sets and the slices come out clean.
- Cover If Needed: If the crumble browns too quickly, loosely cover the pie with foil for the last 10 to 15 minutes.
- Storage: Keep covered in the fridge for up to 4 days, or freeze for up to 3 months.
Ellen says
I was looking for a dessert recipe to make to bring to a Thanksgiving themed luncheon - something traditional, but with a twist. I think that this is it! I will be doubling (at least) the recipe and will make it in a 13x9 pan. I hope that it comes out great!!
Nadia says
Looks absolutely fabulous
Let’s see what it tastes like
Thank you!
Recipe seems easy as pie!
Wish I could post a pic looks so good!!!
Pareech says
Oh...My....God!!! This recipe is awesome. I was looking for something simple to make to get rid of the last of the apples we had left from apple picking a few weeks ago and not only was this easy to make; but is hands down the best apple pie I've ever had. I had some caramel spiced pumpkin at home and used it, instead of plain caramel and I think it adds another depth of flavour to the pie. I served it to my wife and daughter with some soft ice cream we had at home and in less than a day it was gone. I am so stoked to make this recipe again.
Tracey says
OH MY GOODNESS!!!
This pie is CRAZY good!
I hadn’t made a pie in a really long time so I thought I would try this one because my family loves graham cracker crust. And the caramel sauce adds just the right touch to the filling. I served it with French vanilla bean ice cream, and got rave reviews from all five of my family members!