This apple pie with graham cracker crust is filled with caramel apple pie filling, and is topped with a crumble topping!
The base is made from crushed graham crackers, giving it a sweet, buttery, and crunchy foundation.
Inside, you'll find a mouthwatering caramel apple pie filling, bursting with tender apple slices and gooey caramel.
To top it off, a crumbly mixture of flour, butter, and sugar is sprinkled over the filling, adding an extra layer of texture and flavor.
When baked, this pie becomes a perfect blend of crispy, soft, and sweet elements. Serve with a large scoop of vanilla ice cream or a large dollop of whipped cream and caramel sauce.
For more apple desserts, check out my apple pie with puff pastry, apple crumble bars, puff pastry apple tart, apple cinnamon rolls, apple crumble cake, apple fritters, and apple crumble muffins.
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Why this recipe works
- Graham cracker crust- the graham cracker crust provides a delish twist on the traditional pie crust. Its sweet, slightly nutty flavor complements the apple filling perfectly.
- Flavor- the combination of caramel and apple creates a rich flavor that compliments the apples perfectly. The sweetness of the caramel balances beautifully with the tartness of the apples, creating the perfect pie.
- Caramelized apple filling- using a precooked filling ensures that the apples are tender and fully infused with the caramel flavor. This eliminates the risk of undercooked apples or a runny filling.
- Crumble topping- the addition of a crumble topping adds another layer of texture and flavor that provides a satisfying crunch that contrasts nicely with the soft filling.
- Freezer friendly-Â this pie freezes great and can be made and frozen months ahead of time and is perfect when you need a last minute dessert.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust
Graham crackers- you will need about 2 cups of graham crackers. If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Sugar- the sugar will add sweetness to the crust.
Melted butter- melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling
Apples- use firm and tart apples like Granny Smith, Honeycrisp, or Braeburn. These types hold their shape well when baked and give your pie a nice balance of sweet and tangy flavors.
Brown sugar- we use brown sugar for this recipe. Brown sugar adds a caramelly flavor. You can use dark brown sugar as well.
Granulated sugar– I like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Cinnamon and nutmeg- give a delicious flavor and compliments the apples perfectly.
Lemon juice- for an extra tang. Use fresh lemon juice for this. Adding lemon juice to apples prevents them from getting brown fast.
Salt– We used kosher salt for this recipe. Salt doesn’t give the cake a salty taste.
Vanilla extract- vanilla extract adds extra flavor. For extra vanilla flavor, use vanilla bean extract or an actual vanilla bean!
Caramel sauce- you can make your own homemade caramel sauce using this recipe or use store-bought one!
Cornstarch- thickens the mixture and prevents a soggy crust.
Crumble topping
Flour– we used all-purpose flour for this recipe, cake flour will work great as well.
Instructions
Make the crust
Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter.
Mix with a spoon until the crumbs are coated with butter.
Transfer the graham cracker crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pie plate. Bake in a 180c (350f) preheated oven for 5-7 minutes.
Remove from the oven and let it cool while you make the filling.
Make the apple filling
Peel, core, and slice the apples into medium-sized slices (not too thinly). I use an apple peeler and corer to make this process quick and easy.
Add the apples to a saucepan over medium heat, and add the cinnamon, nutmeg, lemon juice, vanilla extract, caramel sauce, brown sugar, ½ cup granulated sugar, kosher salt, and 2 tablespoons of water.
Mix with a wooden spatula until well combined and the sugar is dissolved. Reduce to medium-low heat, cover, and simmer for about 10 minutes.
The apples should be soft and tender. Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible.
Add the cornstarch mixture to the apple mixture and mix well. Set aside to cool while you make the crumble topping.
Make the crumble topping
In a medium mixing bowl, add the flour, brown sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
Top the crust with the apple filling and spread it with a spoon. Top the apple filling with the crumble topping and bake in a 180c (350f) preheated oven for 40-50 minutes or until the crumb topping is golden brown and the apple mixture is bubbly.
Let the pie cool completely at room temperature for 2 hours and store in the fridge to let the pie completely set.
Expert Tips
- Bake the pie on a lower oven rack to ensure the bottom crust cooks thoroughly. This prevents a soggy bottom and ensures a crisp texture throughout.
- Choose the right apples. Select firm, tart apples like Granny Smith or Honeycrisp for your pie. These varieties hold their shape well during baking and provide a perfect balance of sweetness and acidity.
- Don't slice the apples too thinly, I recommend slicing them into medium thickness, because in the cooking process, they will shrink, and we want to feel the texture of the apples in every bite.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Add chopped nuts to your crumble topping for extra crunch. Pecans or walnuts complement the flavors of caramel and apple particularly well.
- Allow for proper cooling. Let your pie cool for at least 30 minutes before serving. This cooling period allows the filling to set and makes slicing easier, resulting in cleaner, more attractive servings.
- Serve the pie slightly warm for the best flavor and texture. A quick 10-15 seconds in the microwave can revive a refrigerated slice to its former glory.
- Pair your caramel apple pie with a scoop of vanilla ice cream for the ultimate dessert experience. The cold, creamy ice cream contrasts beautifully with the warm, spiced pie.
Faq's
Cutting pie, the right way is essential. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut pies and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
Use your favorite kind of apples! We like using granny smith apples, but any apple kind will work. If you like sweet apples, use Honeycrisp, or pink lady.
I find the apple peel unpleasant, and I prefer peeling the apples. But if you made apple pies before without peeling them and it didn't bother you, feel free to leave the peel.
Graham cracker crusts can be used without baking, but a brief stint in the oven can enhance their flavor and texture. Baking for about 8-10 minutes at 350°F (175°C) helps to set the crust and create a slightly nutty taste.
However, if you're short on time or prefer a softer texture, using the crust without baking is perfectly acceptable for many no-bake dessert recipes.
Storing
Store this pie in the fridge in an airtight container for up to 4 days.
Freezing
To freeze this pie, start by baking the pie as usual and letting it cool completely. Once cooled, wrap the pie tightly in plastic wrap, making sure there are no gaps where air can get in.
Next, cover the wrapped pie with a layer of aluminum foil for extra protection. Label the pie with the date and contents, then place it in the freezer.
For best results, use the frozen pie within 3 months. When you're ready to eat it, thaw the pie in the refrigerator overnight, then reheat it in a 375°F (190°C) oven for about 30 minutes or until warmed through.
This method helps preserve the flaky texture of the puff pastry and keeps the apple filling fresh.
Substitutions
Gluten-free-Â you can make this recipe gluten-free by using gluten-free flour for the crumble and gluten-free graham crackers or digestive biscuits for the crust.
Dairy-free-Â you can make this pie dairy-free by using dairy-free butter.
Variations
Spices- add your favorite spices for cinnamon-spiced desserts! Like cloves, allspice, ginger, etc.
Fruit-Â you can make this pie your own and add different fruits to the apple mixture like pears, cranberries, blueberries, etc.
Bourbon-Â add 2-3 tablespoon of your favorite bourbon for a delicious addition of flavor. The alcohol will evaporate, but the flavor or the bourbon will create a delicious peach and bourbon-flavored pie.
Apple and pear pie-Â replace half the apples with pears for a delish twist. The pears add a subtle flavor and softer texture to complement the apples.
Nuts- add ¼ cup of chopped nuts of your choice to the crumble mixture for an added crunch and a nutty flavor.
Serving tips
Whipped cream- make a simple whipped cream by using one of the recipes on my website or use store-bought whipped cream and add a dollop of whipped cream on each slice of pie.
Vanilla ice cream- serve a slice of this pie with a large scoop of vanilla ice cream. You can top the vanilla ice cream with caramel sauce or extra cinnamon for the best experience.
Equipment
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- 9 inch Pie pan
- Saucepan
- Apple corer and slicer
More pie recipes
Mini pumpkin pies- These adorable mini pumpkin pies are made with a buttery pie crust, filled with my favorite pumpkin pie filling, and topped with a dollop of whipped cream.
No bake turtle pie- This no bake turtle pie is made with a rich chocolaty oreo crust, and a creamy no bake caramel cheesecake filling and topped with melted chocolate, caramel sauce, and chopped pecans.
Pumpkin hand pies- These pumpkin hand pies are made with flakey pie dough, filled with an easy and delicious pumpkin pie filling, and topped with plenty of cinnamon sugar!
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If you liked this recipe
📖 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
- â…“ cup Brown sugar
- 1 ½ teaspoon Cinnamon
Instructions
Make the crust
- Pulse graham crackers in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the crackers in a Ziplock bag and smash the crackers with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the graham crackers crumbs, sugar, and melted butter.
- Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 9-inch pie pan, pressing evenly and firmly into the pan. Bake in a 180c (350f) preheated oven for 5-7 minutes. Remove from the oven and let it cool while you make the filling.
Make the apple filling
- Peel, core, and slice the apples into medium-sized slices (not too thinly). I use an apple peeler and corer to make this process quick and easy.
- Add the apples to a saucepan over medium heat, and add the cinnamon, nutmeg, lemon juice, vanilla extract, caramel sauce, brown sugar, granulated sugar, kosher salt, and 2 tablespoons of water.
- Mix with a wooden spatula until well combined and the sugar is dissolved. Reduce to medium-low heat, cover, and simmer for about 10 minutes.
- The apples should be soft and tender. Add the cornstarch mixed with a little bit of water and mix until there are no lumps of cornstarch visible. Add the cornstarch mixture to the apple mixture and mix well. Set aside to cool while you make the crumble topping.
Make the crumble topping
- In a medium mixing bowl, add the flour, brown sugar, cinnamon, and melted butter. Mix with a spoon until the mixture is well combined.
- Top the crust with the apple filling and spread it with a spoon. Top the apple filling with the crumble topping and bake in a 180c (350f) preheated oven for 40-50 minutes or until the crumble topping is golden brown and the apple mixture is bubbly.
- Let the pie cool at room temperature for 2 hours and store in the fridge to let the pie completely set.
Notes
- Bake the pie on a lower oven rack to ensure the bottom crust cooks thoroughly. This prevents a soggy bottom and ensures a crisp texture throughout.
- Choose the right apples. Select firm, tart apples like Granny Smith or Honeycrisp for your pie. These varieties hold their shape well during baking and provide a perfect balance of sweetness and acidity.
- Don't slice the apples too thinly, I recommend slicing them into medium thickness, because in the cooking process, they will shrink, and we want to feel the texture of the apples in every bite.
- To make this process easy, quick, and clean, use an apple peeler and corer. Here is the one I use all the time.
- Add chopped nuts to your crumble topping for extra crunch. Pecans or walnuts complement the flavors of caramel and apple particularly well.
- Allow for proper cooling. Let your pie cool for at least 30 minutes before serving. This cooling period allows the filling to set and makes slicing easier, resulting in cleaner, more attractive servings.
- Serve the pie slightly warm for the best flavor and texture. A quick 10-15 seconds in the microwave can revive a refrigerated slice to its former glory.
- Pair your caramel apple pie with a scoop of vanilla ice cream for the ultimate dessert experience. The cold, creamy ice cream contrasts beautifully with the warm, spiced pie.
Ellen
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
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
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
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!