Apple Pie with Graham Cracker Crust – Easy Recipe

Introduction

This apple pie recipe makes dessert easy and impressive, thanks to the sweet, crunchy graham cracker crust. You get tender, warmly spiced apples in every bite, topped with a buttery crumble and a drizzle of caramel. It’s the perfect balance of simple preparation and fantastic flavor.

Prep & Cook Time

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Servings: 8

Ingredients

• 7-8 medium apples (peeled and sliced 1/4-inch thin (I used Granny Smith and Gala))
• 1/2 tsp salt
• 4 tsp lemon juice
• 3 tbsp salted butter
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 tsp apple pie spice
• 3 tbsp cornstarch
• 1 ½ tsp pure vanilla extract
• 1 graham cracker crust (store-bought or homemade)
• 1 cup all-purpose flour
• ⅓ cup light brown sugar (packed)
• ¼ tsp ground cinnamon (or apple pie spice)
• ½ cup salted butter (softened to room temperature)
• caramel sauce

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, toss the sliced apples with the salt and lemon juice.
3. In a large skillet over medium heat, melt the 3 tbsp of salted butter. Add the granulated sugar, 1/2 cup light brown sugar, and apple pie spice, stirring until combined.
4. Add the apple mixture to the skillet and cook for 8-10 minutes, stirring occasionally, until the apples are just tender.
5. In a small bowl, mix the cornstarch with 3 tablespoons of water to create a slurry. Pour this into the skillet with the apples and cook for another 2-3 minutes until the filling thickens. Remove from heat and stir in the vanilla extract.
6. Pour the warm apple filling into the graham cracker crust, spreading it evenly.
7. In a medium bowl, make the crumble topping: combine the flour, ⅓ cup packed light brown sugar, and ground cinnamon. Use a fork or your fingers to cut the softened ½ cup of salted butter into the dry mixture until coarse crumbs form.
8. Sprinkle the crumble topping evenly over the apple filling in the crust.
9. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
10. Let the pie cool on a wire rack for at least 30 minutes before slicing. Drizzle with caramel sauce just before serving.

Variations

• Streusel Only: Skip the final drizzle of caramel sauce for a slightly less sweet, more classic apple crumble pie experience.
• Deep Dish: Use a deep-dish pie plate and press your graham cracker mixture into it for a taller pie with more filling.
• Individual Servings: Divide the filling and crumble topping among individual ramekins or small mason jars layered over crushed graham crackers for personal desserts.
• Serving Style: Serve warm with a scoop of vanilla ice cream instead of, or in addition to, the caramel drizzle.

Tips for Success

• For the best texture, slice your apples uniformly about 1/4-inch thick so they cook evenly.
• Don’t skip cooking the apples on the stovetop first; this ensures they are perfectly tender and helps thicken the filling before baking.
• Let the pie cool adequately before slicing. This allows the filling to set, so it won’t run out when you cut into it.
• If your crumble topping browns too quickly, loosely tent the pie with aluminum foil for the remainder of the baking time.

Storage & Reheating

Store the pie, covered, at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, warm individual slices in the microwave for 20-30 seconds or in a 300°F (150°C) oven for about 10 minutes to crisp up the topping.

FAQ

Can I use pre-made apple pie filling?

You can, but the flavor and texture will differ. This recipe’s cooked-from-scratch filling is far superior and key to the overall result.

What if I don’t have apple pie spice?

You can make your own by combining 1 ½ tsp ground cinnamon, ¼ tsp ground nutmeg, ⅛ tsp ground allspice, and ⅛ tsp ground ginger.

Can I make this gluten-free?

Yes, use a gluten-free graham cracker crust and substitute the all-purpose flour in the crumble with a 1:1 gluten-free baking flour blend.

Why is there cornstarch in the filling?

The cornstarch acts as a thickener, absorbing the juices released by the apples during cooking to create a perfect, sliceable pie filling that isn’t runny.

Can I prepare this pie ahead of time?

Yes, you can assemble the pie up to a day ahead. Cover and refrigerate it unbaked, then add 5-10 minutes to the baking time when you’re ready to cook it.

Do I have to use both Granny Smith and Gala apples?

No, you can use all of one type. Using a mix provides a balance of tart and sweet, but one variety will still yield a delicious pie.