Apple Pie with Graham Cracker Crust Recipe

If you’re on the hunt for a delicious spin on classic apple pie, you’re going to love this Apple Pie with Graham Cracker Crust Recipe. I absolutely love how the graham cracker crust adds a buttery, slightly sweet crunch that perfectly complements the tender, cinnamon-spiced apples inside. It’s one of those pies that’s both comforting and just a little bit unexpected — and trust me, once you try it, you’ll want to make it over and over again.

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Ingredients You’ll Need

Each ingredient in this Apple Pie with Graham Cracker Crust Recipe works together to build layers of flavor and texture — from crisp-tart Granny Smith apples to buttery graham cracker crumbs. I always opt for fresh apples and real vanilla extract when I can; it makes a noticeable difference.

• Graham Cracker Crumbs: You can find pre-made crumbs, but crushing your own from whole crackers adds freshness.
• Granulated Sugar: Sweetens the crust just right without overpowering the graham flavor.
• Unsalted Butter: Melted for the crust and streusel to bring richness and help bind the crumbs.
• Granny Smith Apples: Their tartness balances the sweetness and holds up well in baking.
• Brown Sugar: Adds a deeper, caramel-like sweetness to the filling and topping.
• All-Purpose Flour: Thickens the filling while giving the streusel a nice structure.
• Ground Cinnamon: Essential for that classic apple pie warmth.
• Vanilla Extract: Boosts flavor in both the filling and streusel; it’s a secret ingredient I never skip.
• Lemon Juice: Keeps the apples from browning and brightens the overall flavor.
• Nutmeg (Optional): Just a pinch adds a subtle depth, but you can leave it out if you prefer.
• Salt: Enhances all the other flavors perfectly.

Variations

I love making this Apple Pie with Graham Cracker Crust Recipe my own by mixing up little details depending on what I have on hand or who I’m sharing it with. Feel free to experiment—you might find a new favorite twist!

• Use Different Apples: I’ve swapped in Honeycrisp or Fuji apples for a sweeter pie with less tartness.
• Gluten-Free Crust: You can use gluten-free graham crackers or substitute with gluten-free cookies to make it allergy-friendly.
• Spiced Up Filling: Adding a touch of ground cloves or allspice creates a more complex, autumnal flavor.
• Additional Fruit: My family sometimes adds blueberries or cranberries to the apples for a festive twist.

How to Make Apple Pie with Graham Cracker Crust Recipe

Step 1: Craft the Perfect Graham Cracker Crust

Start by preheating your oven to 350°F. In a medium bowl, mix graham cracker crumbs with granulated sugar and melted butter until every crumb is coated. Trust me, this part is key — if you don’t coat the crumbs well, the crust can fall apart when slicing. Press the mixture firmly into your pie pan, pushing it up the sides so you get that nice crust thickness all around. Bake for about 8-10 minutes until just golden, then set it aside to cool while you prepare the filling.

Step 2: Prepare the Apple Filling

While the crust cools, toss your peeled and sliced Granny Smith apples in a large bowl with brown sugar, flour, cinnamon, vanilla, lemon juice, nutmeg if using, and salt. I like to use tongs here to coat the apples evenly without bruising them. This blend of ingredients creates a wonderfully balanced filling that’s sweet, tart, and full of warm spice.

Step 3: Mix Up the Cobbler-Style Graham Cracker Streusel

In another bowl, combine graham cracker crumbs, flour, brown sugar, cinnamon, and salt. Then stir in melted butter and optional vanilla extract until the mixture resembles coarse crumbs. This streusel is what takes the pie from good to memorable, offering a crisp, buttery topping that pairs so well with the tender apples.

Step 4: Assemble and Bake Your Pie

Pour the apple mixture into your cooled graham cracker crust, spreading it out evenly. Sprinkle the streusel topping over the filling, gently pressing it down — it’s okay if some apples peek through; it adds to the charm! Bake for 35–40 minutes until the filling bubbles and the topping turns golden brown. If you notice the crust edges browning too quickly, cover them loosely with foil to prevent burning. And don’t forget to put a baking sheet on the rack below to catch any drips.

Step 5: Cool and Serve

Let the pie cool for at least 15 minutes before slicing. If you’re aiming for those neat slices, waiting longer helps, but remember this pie leans rustic and a bit gooey, which is part of its charm. Serve it warm or at room temperature, ideally with a scoop of vanilla ice cream or a dollop of whipped cream — my family can’t get enough!

How to Serve Apple Pie with Graham Cracker Crust Recipe

Garnishes

I almost always add a scoop of vanilla bean ice cream on top, but whipped cream is an excellent lighter option. Sometimes I sprinkle a little extra cinnamon or drizzle a bit of caramel sauce to make it feel extra special. I’ve found these small touches really elevate the experience without overshadowing the pie itself.

Side Dishes

This pie pairs wonderfully with a hot cup of coffee or tea, making it a great choice for brunch or dessert. For something savory on the side, a simple green salad with a tangy vinaigrette balances the sweetness beautifully if you’re serving it after a meal.

Creative Ways to Present

For holidays, I’ve decorated the top with a lattice of graham cracker crumbs shaped into leaves or hearts before baking. It’s festive and impresses guests! Another fun idea is to serve individual servings in mini ramekins for a cozy gathering. Sprinkling chopped toasted nuts on the streusel also adds a delightful crunch and a rustic look.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover slices tightly with plastic wrap and refrigerate them. They last beautifully up to 3 days, but keep in mind the crust and streusel will soften as they absorb moisture from the filling. For me, it still tastes delicious—just slightly less crisp.

Freezing

If I want to freeze the whole pie, I let it cool completely, wrap it well in plastic wrap and foil, and freeze for up to 2 months. When I’m ready to enjoy, thaw it overnight in the fridge. This way, the texture remains pretty close to fresh.

Reheating

To freshen up leftovers, I reheat slices in a 325°F oven for about 10-15 minutes. This revives the buttery crust and warms the filling without drying it out, giving you that fresh-baked feeling every time.

FAQs

Final Thoughts

This Apple Pie with Graham Cracker Crust Recipe has become one of my go-to desserts when I want something that feels homemade and a bit different from the typical apple pie. It’s comforting, easy to make, and always gets rave reviews from my family and guests. I encourage you to give it a try—once you taste that buttery graham crust combined with warm, spiced apples and a crunchy streusel topping, you’ll see why this pie holds such a special place in my kitchen. Happy baking!

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