Apple Pie With Graham Cracker Crust
This apple pie with graham cracker crust has a buttery graham cracker base, a cinnamon caramel apple filling, and a golden brown crumble topping!
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.
Nutrition
Calories: 467kcalCarbohydrates: 79gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 39mgSodium: 493mgPotassium: 240mgFiber: 5gSugar: 53gVitamin A: 536IUVitamin C: 8mgCalcium: 55mgIron: 2mg
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