Apple Pie with Graham Cracker Crust – Easy Recipe

Introduction

This Apple Pie with Graham Cracker Crust is your shortcut to a stunning dessert. You get all the cozy, spiced flavor of a classic apple pie with the ease of a simple press-in crust and a crisp, buttery streusel topping. It’s the perfect dessert to whip up when you want something impressive without the fuss of a double crust.

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 lemon juice and salt.
3. In a large skillet over medium heat, melt the 3 tablespoons of salted butter. Add the granulated sugar, 1/2 cup light brown sugar, apple pie spice, and cornstarch. Cook for 1-2 minutes until fragrant.
4. Add the apple slices to the skillet. Cook, stirring occasionally, for 8-10 minutes until the apples have softened slightly and the sauce has thickened. Remove from heat and stir in the vanilla extract.
5. While the apples cool slightly, make the streusel topping. In a medium bowl, combine the flour, 1/3 cup packed light brown sugar, and cinnamon. Using a fork or your fingers, cut the softened 1/2 cup salted butter into the mixture until it resembles coarse crumbs.
6. Pour the warm apple filling into the graham cracker crust. Sprinkle the streusel topping evenly over the apples.
7. Bake for 25-30 minutes, or until the topping is golden brown and the filling is bubbly.
8. Let the pie cool for at least 1 hour to allow the filling to set. Drizzle with caramel sauce just before serving.

Variations

• Lattice Top: Skip the streusel and create a simple lattice top with strips of store-bought pie dough for a more traditional look.
• Serving Style: Serve warm scoops of the pie filling over vanilla ice cream, skipping the crust entirely for a quick apple crisp vibe.
• Sugar Swap: For a deeper flavor, use all dark brown sugar in the apple filling instead of a mix of granulated and light brown.
• Individual Pies: Divide the filling and streusel among 8 small ramekins lined with crushed graham crackers for personal-sized desserts.

Tips for Success

• Apple Texture: Don’t overcook the apples in the skillet; they should be tender but not mushy, as they will continue to cook in the oven.
• Thickener: Ensure your cornstarch is fully dissolved into the sugar mixture before adding the apples to prevent a grainy texture in the filling.
• Cooling is Key: Letting the pie cool completely is essential for the filling to thicken properly and slice cleanly.
• Crust Protection: To prevent the edges of a store-bought graham cracker crust from over-browning, you can loosely cover them with strips of aluminum foil during baking.

Storage & Reheating

Store the cooled pie, covered loosely, at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for 20-30 seconds or in a preheated 300°F oven for about 10 minutes.

FAQ

Can I use a different fruit?

Yes, pears or a mix of berries can work well. Adjust the cornstarch slightly depending on the juiciness of the fruit.

Why is my streusel topping not crispy?

Make sure your butter for the streusel is just softened, not melted. Over-mixing can also lead to a more dough-like, less crumbly texture.

Can I make this ahead of time?

You can prepare the apple filling and streusel topping separately a day in advance. Store the filling covered in the fridge and the streusel in a bag in the fridge or freezer. Assemble and bake just before serving.

Do I have to pre-bake the graham cracker crust?

What’s the best way to slice the apples?

A sharp peeler and a good chef’s knife are the simplest tools. For uniform slices, a mandoline slicer works very quickly but be careful of your fingers.

Can I use unsalted butter?

Yes, you can use unsalted butter. You may want to add a tiny pinch of salt to the apple filling and the streusel topping to balance the flavors.