Apple Pie With Graham Cracker Crust
This apple pie with graham cracker crust is filled with caramel apple pie filling, and is topped with a 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
- 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
- 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.
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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