This apple pie with graham cracker crust is the easiest and most delicious apple pie recipe, filled with cooked apples, and is topped with a crumble topping!
This recipe takes super simple ingredients to make, it's easy to make, and there is no need to mess with the pie dough. If you find making pie dough hard or intimidating, make this pie instead!
This easy pie is one of my favorite pies to make when I don't feel like making pie dough and I want a delicious pie that impresses and taste phenomenal.
If you like baking with apples, check out our 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
- Easy crust- This pie is made with the easiest crust made with 3 ingredients.
- Caramelized filling- The apples in the filling are precooked which makes them extra soft and caramelized.
- Versatile- It can be made with other fruit and fruit combinations!
- Freezer friendly- This recipe is perfect for freezing and for making ahead!
- Served with vanilla ice cream- Is best served with a large scoop of vanilla ice cream and a drizzle of caramel sauce.
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- we like to use green apples for this recipe, they are a little bit less sweet, but any kind of your favorite apples will work!
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– we 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.
Vanilla extract- adds extra flavor.
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- adds extra flavor.
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.
Sugar- we used granulated sugar for this recipe. You can use brown sugar as well.
Cinnamon- we love adding cinnamon to the topping.
Pinch of salt- we used kosher salt.
Melted butter- use unsalted butter for this recipe. melt your butter in the microwave or on the stovetop.
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
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Keep an eye on the top of the pie when it's baking! It is easy to burn.
- Make this pie your own by adding your favorite flavors. Add a teaspoon of fig jam, and top it with powdered sugar, caramel sauce, ice cream, etc.
- 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.
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 love serving this pie with a large scoop of vanilla bean ice cream and a generous drizzle of caramel sauce.
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.
Storing
Store this pie in the fridge sealed with plastic wrap or foil for up to 4 days.
Freezing
If you have leftover pie, you can freeze this in an airtight container or wrapped in plastic wrap a few times, for up to 3 months. You can also freeze the whole pie the same way after it's cooled completely for up to 3 months.
To thaw, place it in the fridge overnight, and reheat it in a 180c (350f) preheated oven for 10-15 minutes or until the filling is bubbly and hot.
Substitutions
Gluten-free- 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.
Variations
Spices- add your favorite spices for cinnamon-spiced desserts! Like cloves, allspice, ginger, etc.
Fruit- you can make this pie your own and add different fruits to the apple mixture like pears, cranberries, blueberries, etc.
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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📖 Recipe
Apple Pie With Graham Cracker Crust
Ingredients
Crust
- 2 cups Graham crackers crumbs
- 2 tablespoon Granulated sugar
- 90 g 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
- 90 g 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.
- 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
- Place the pie in the lower third of the oven to stop the pie from browning too quickly.
- Keep an eye on the top of the pie when it's baking! It is easy to burn.
- Make this pie your own by adding your favorite flavors. Add a teaspoon of fig jam, and top it with powdered sugar, caramel sauce, ice cream, etc.
- 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.
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!