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

Scale

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)

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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