If you’re craving a classic apple dessert but want to switch things up with a fun, flavorful twist, you’ve come to the right place! This Apple Pie with Graham Cracker Crust Recipe is one of my all-time favorites because it offers that perfect balance of sweet, spiced apple filling paired with a buttery, crunchy graham cracker crust that just melts in your mouth. Trust me, once you try it, you’ll wonder how you ever made apple pie any other way.
Why You’ll Love This Recipe
- Unique Crust: The graham cracker crust adds a buttery, slightly sweet crunch that’s different from your usual pastry crust.
- Perfectly Spiced Filling: The blend of cinnamon, vanilla, and a hint of nutmeg brings warmth and depth to the apples.
- Easy to Make: No fuss with rolling dough — just press, bake, fill, and top!
- Family Favorite: My family goes crazy for this version; it’s always a hit at gatherings and holiday dinners.
Ingredients You’ll Need
The ingredients for this Apple Pie with Graham Cracker Crust Recipe come together beautifully to create a harmonious balance of flavors — the crisp tartness of Granny Smith apples meets the sweet crunch of the crust and topping. When shopping, choose firm apples and fresh graham crackers to get the best texture.
- Graham cracker crumbs: Use either store-bought fine crumbs or crush whole crackers at home for freshest texture.
- Granulated sugar: Adds sweetness to the crust and balances the tart filling.
- Unsalted butter: Make sure it’s melted and slightly cooled before mixing for smooth crust and topping.
- Granny Smith apples: Their tartness holds up well when baked and pairs perfectly with the sweetness.
- Brown sugar: Provides deeper caramel notes in the filling and streusel topping.
- All-purpose flour: Helps thicken the apple filling and stabilize the streusel.
- Ground cinnamon: Key warm spice that complements apples wonderfully.
- Vanilla extract: Adds subtle sweetness and fragrance.
- Lemon juice: Keeps apples from browning and adds a bright note.
- Nutmeg (optional): Adds extra dimension but it’s totally fine to skip if you prefer.
- Pinch of salt: Enhances all the flavors beautifully.
Variations
I love that this Apple Pie with Graham Cracker Crust Recipe is super versatile — you can tweak spices or toppings to make it your own. I often switch it up based on the season or what’s in my pantry, and you should too!
- Spiced Up: Adding a pinch of ground cloves or ginger to the filling made the flavor more complex — my friends loved this extra touch during fall gatherings.
- Gluten-Free: Swap the all-purpose flour for a gluten-free blend to keep it safe for dietary needs without compromising texture.
- Swap the Sugar: Use coconut sugar or maple syrup in the filling for a natural sweetness and a hint of a different flavor.
- Crust Shortcut: If you’re short on time, a store-bought premade graham cracker crust works perfectly in this recipe.
How to Make Apple Pie with Graham Cracker Crust Recipe
Step 1: Prepare and Bake the Graham Cracker Crust
Start by preheating your oven to 350°F. Then combine your graham cracker crumbs with granulated sugar and melted butter in a medium bowl. I always mix thoroughly until every crumb is coated — that’s your secret for a crust that holds together without crumbling. Press this mixture firmly along the bottom and up the sides of a 9-inch pie pan, then bake for 8 to 10 minutes until just golden. Let it cool while you prep the filling so everything’s ready to come together perfectly.
Step 2: Make the Apple Filling
Grab a large bowl and toss your peeled, cored, and sliced Granny Smith apples with brown sugar, flour, cinnamon, vanilla extract, lemon juice, nutmeg (if using), and a pinch of salt. I find using kitchen tongs here really helps coat each slice evenly without bruising the apples. The flour thickens the juices as the filling bakes, so you don’t end up with a soggy pie, which is a huge plus.
Step 3: Prepare the Cobbler-Style Graham Cracker Streusel Topping
In a medium bowl, mix the graham cracker crumbs, all-purpose flour, brown sugar, cinnamon, and salt. Pour in the melted butter and vanilla extract, stirring until crumbly and coated. This topping adds a wonderful crunchy layer that contrasts beautifully with the soft apple filling — trust me, it’s worth the extra step!
Step 4: Assemble and Bake Your Pie
Pour the apple filling into the cooled crust, spreading it out evenly. Then sprinkle the streusel topping over the apples, gently pressing it down to “seal” everything but not worrying if some apples peek through — that rustic look is charming. Pop your pie into the oven for 35 to 40 minutes or until the apples are tender and the filling’s bubbly. If your crust edges start browning too quickly, simply cover them with foil — I’ve learned this protects the crust without compromising the bake. Also, place a baking sheet beneath to catch any drips and make cleanup easier.
Step 5: Cool and Serve
Once baked, let your apple pie cool for at least 15 minutes before slicing to let the filling set — this helps avoid a runny mess. If you want really neat slices, waiting longer works well, but I personally love how this pie has a rustic feel to it, so a little ooze is part of the charm. Serve warm or at room temperature, and if you’re anything like me, a scoop of vanilla bean ice cream or a dollop of whipped cream takes it over the top.
Pro Tips for Making Apple Pie with Graham Cracker Crust Recipe
- Coating the Crumbs Well: I discovered that if the butter isn’t fully melted or evenly mixed, the crust won’t bind properly — take your time here!
- Slicing Apples Evenly: Cutting the apples into uniform slices ensures they cook through at the same rate, so no mushy or underdone pieces.
- Cover the Crust Edges: Learn from me — tenting the crust with foil prevents those edges from burning while the filling finishes baking.
- Cooling Time Matters: Resist the urge to slice it hot; patience gives you cleaner slices and better flavor melding.
How to Serve Apple Pie with Graham Cracker Crust Recipe
Garnishes
I actually keep it simple with garnishes here — a scoop of classic vanilla ice cream or a cloud of freshly whipped cream adds the perfect cool, creamy contrast to the warm, spiced pie. Sometimes I sprinkle a little ground cinnamon on top of the whipped cream for a pretty touch.
Side Dishes
This pie shines on its own, but I love pairing it with a hot cup of coffee or chai tea to balance the sweetness. For a more substantial dessert spread, try serving with salted caramel sauce or a drizzle of honey on the side.
Creative Ways to Present
For special occasions, I like to serve this pie in individual ramekins layered with extra graham cracker crumbs on top for crunch. Another fun twist is to sprinkle chopped toasted pecans or walnuts over the streusel before baking for an added nutty texture that impresses guests.
Make Ahead and Storage
Storing Leftovers
I usually cover leftovers tightly with plastic wrap and keep them in the fridge for up to 3 days. The crust and topping can soften a bit from the filling’s moisture, so for best texture, enjoy within this timeframe.
Freezing
Once cooled completely, I wrap the pie plate in plastic wrap and then a layer of foil before freezing for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge — just like magic, it bakes beautifully again.
Reheating
For reheating, I prefer warming slices in the oven at 325°F for about 10-15 minutes to keep the crust crisp and the filling bubbly. Microwave heating tends to make the crust soggy, so the oven is your best bet.
FAQs
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Can I use a different type of apple for this pie?
Absolutely! Granny Smith apples are traditional because of their tartness and firmness, but you can mix in varieties like Honeycrisp or Fuji for a sweeter or more complex flavor. Just be mindful of the texture, as some apples get softer when baked.
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How do I prevent the graham cracker crust from becoming soggy?
Make sure to bake the crust before adding the filling to create a sturdy base. Also, letting the pie cool a bit before slicing helps the filling set and reduces sogginess. Using flour in the filling also thickens the juices, which helps keep the crust crisp.
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Can I prepare this pie ahead of time?
Yes! You can prepare the crust and apple filling separately the day before, then assemble and bake the next day for fresh pie. Alternatively, bake it entirely and refrigerate, reheating slices before serving.
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Is the streusel topping necessary?
While you can skip the streusel for a simpler pie, the cobbler-style graham cracker topping adds delicious texture and sweetness that complements the filling perfectly — so I highly recommend it!
Final Thoughts
This Apple Pie with Graham Cracker Crust Recipe holds a special place in my heart because it’s just so easy to make and always delights everyone who tries it. I used to struggle with soggy crusts, but once I discovered this graham cracker crust method, it changed the game for me. I’m confident you’ll enjoy making it just as much as eating it — so roll up your sleeves, grab your apples, and get ready to bake something truly wonderful!
Print
Apple Pie with Graham Cracker Crust Recipe
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Pie with Graham Cracker Crust features a buttery, crumbly graham cracker base filled with sweet and spiced Granny Smith apples and topped with a cobbler-style graham cracker streusel. Baked to golden perfection, it’s a delightful twist on classic apple pie, offering a rustic yet delicious dessert perfect for any occasion.
Ingredients
For the Graham Cracker Crust:
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
For the Apple Filling:
- 6 Granny Smith apples, peeled, cored, and sliced
- ½ cup brown sugar (adjust to taste)
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon nutmeg (optional)
- Pinch of salt
For the Cobbler-Style Graham Cracker Streusel Topping:
- 1 cup graham cracker crumbs (about 8–10 whole graham crackers)
- ½ cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, melted
- ¼ teaspoon vanilla extract (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust and the pie.
- Prepare Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix thoroughly until no dry spots remain to ensure the crust binds well. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan for an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for 8–10 minutes until it turns slightly golden. Remove from the oven and let it cool completely to set before adding the filling.
- Make Apple Filling: In a large bowl, toss the sliced Granny Smith apples with brown sugar, all-purpose flour, ground cinnamon, vanilla extract, lemon juice, nutmeg (if using), and a pinch of salt. Use tongs or a large spoon to ensure all apple slices are evenly coated with the mixture.
- Prepare Streusel Topping: In a medium bowl, combine graham cracker crumbs, all-purpose flour, brown sugar, cinnamon, and salt. Pour in melted butter and vanilla extract (if using). Stir until the mixture becomes evenly coated and crumbly resembling a streusel topping.
- Assemble Pie: Pour the apple filling evenly into the cooled graham cracker crust. Then sprinkle the cobbler-style streusel topping over the apple layer, gently pressing it down to help seal the filling, allowing some apples to peek through.
- Bake Pie: Place the pie in the preheated oven and bake for 35–40 minutes, or until the apples are tender and the filling is bubbly. If the crust edges brown too fast, cover them with foil to prevent burning. Place a baking sheet on the lower rack to catch any spills during baking.
- Cool and Serve: Allow the pie to cool for at least 15 minutes before slicing to help set the filling. For cleaner slices, cool longer if desired. Serve warm or at room temperature, optionally with vanilla bean ice cream or whipped cream for added indulgence.
Notes
- Storage: Leftovers can be stored in the refrigerator, tightly covered, for up to 3 days. Note that the crust and topping may soften over time due to moisture from the filling.
- Freezing: Cool the pie completely, then wrap tightly with plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: For best results, reheat leftover pie in the oven until warmed through to preserve texture.
- Tips: Peel, core, and slice the apples uniformly for an even texture. Using a store-bought or premade graham cracker crust can save preparation time. For homemade crumbs, pulse graham crackers in a food processor or crush in a sealed bag with a rolling pin. Protect crust edges with foil if browning too quickly. Place a baking sheet below the pie to catch any drips. Cool the pie completely before slicing to avoid a runny filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 360 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 45 mg
