Apple Pie with Graham Cracker Crust – Easy Recipe

Introduction

This easy Apple Pie with Graham Cracker Crust swaps a traditional pastry for a sweet, crunchy base, saving you time without sacrificing flavor. You get a luscious, spiced apple filling with a buttery crumble topping that bakes up perfectly every time. It’s the ideal dessert when you’re craving homemade comfort but need something impressively simple.

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 thinly sliced apples with lemon juice and salt.
3. In a large skillet over medium heat, melt the 3 tablespoons of butter. Add the apple mixture, granulated sugar, 1/2 cup light brown sugar, and apple pie spice. Cook, stirring occasionally, for 8-10 minutes until the apples are just beginning to soften.
4. In a small bowl, whisk 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 sauce has thickened and become glossy. Remove from heat and stir in the vanilla extract. Set aside to cool slightly.
5. While the filling cools, prepare the crumble topping. In a medium bowl, combine the flour, 1/3 cup packed light brown sugar, and ground cinnamon. Add the 1/2 cup of softened butter. Use a fork or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
6. Pour the warm apple filling into the graham cracker crust. Sprinkle the crumble topping evenly over the entire surface.
7. Bake the pie on the center rack for 25-30 minutes, or until the crumble topping is golden brown and the filling is bubbly.
8. Allow the pie to cool completely on a wire rack, at least 2 hours, before slicing. This helps the filling set.
9. Drizzle individual slices with caramel sauce just before serving.

Variations

• Single Crust: For a simpler version, skip the crumble topping and bake the filling in the crust alone until bubbly.
• Nutty Crumble: Add 1/4 cup of chopped pecans or walnuts to the crumble topping mixture before sprinkling.
• À La Mode: Serve each warm slice with a generous scoop of vanilla ice cream.
• Mini Pies: Divide the filling and crumble among smaller, pre-made mini graham cracker tart shells and adjust baking time to 15-20 minutes.

Tips for Success

• Slice your apples uniformly (about 1/4-inch thick) to ensure they cook evenly.
• Don’t skip letting the pie cool completely; this is crucial for the filling to thicken and set properly for clean slices.
• If using a homemade graham cracker crust, pre-bake it for 5-7 minutes before adding the filling for extra crispness.
• Feel free to adjust the apple pie spice to your taste, or substitute with 1 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/4 tsp allspice.

Storage & Reheating

Cover the cooled pie tightly with plastic wrap or store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. Reheat individual slices in the microwave for 20-30 seconds or in a preheated 300°F (150°C) oven for 10 minutes.

FAQ

Can I use unsalted butter?

Yes, you can substitute unsalted butter. Consider adding a tiny pinch more salt to the apple filling and crumble topping to balance the flavors.

My filling is very runny. What happened?

This is usually due to the pie being sliced before it has cooled completely. The cornstarch needs time to set as the pie cools.

Can I make this pie ahead of time?

Absolutely. Prepare the filling and crumble topping separately, store them covered in the fridge for up to 2 days, then assemble and bake when ready.

Can I use a different type of apple?

Yes, a mix of tart (like Granny Smith) and sweet (like Gala or Honeycrisp) apples creates the best flavor and texture balance.

Do I have to cook the apple filling first?

For this recipe, yes. Pre-cooking ensures the apples are perfectly tender and allows the cornstarch to activate for a thick, non-watery filling.