Description
A delightful Apple Pie featuring a crunchy graham cracker crust and a spiced apple filling, topped with a buttery cobbler-style graham cracker streusel. This rustic yet elegant dessert is perfect for any season, offering a delicious twist on traditional apple pie with its unique crust and topping combination.
Ingredients
Scale
Graham Cracker Crust
- 1½ cups graham cracker crumbs
- ⅓ cup granulated sugar
- ½ cup unsalted butter, melted
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
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 to prepare for baking the crust and pie.
- Prepare Graham Cracker Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until fully combined and no dry parts remain to prevent crumbling.
- Form and Bake Crust: Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until slightly golden. Remove from oven and let cool.
- Make Apple Filling: In a large bowl, toss sliced Granny Smith apples with brown sugar, flour, cinnamon, vanilla extract, lemon juice, nutmeg if using, and salt. Use tongs to coat apples evenly.
- Prepare Streusel Topping: In a medium bowl, mix graham cracker crumbs, flour, brown sugar, cinnamon, and salt. Pour in melted butter and vanilla extract if using; stir until the mixture is crumbly and well coated.
- Assemble Pie: Pour the apple filling into the cooled graham cracker crust, spreading evenly.
- Add Streusel Topping: Sprinkle the cobbler-style streusel topping over the apple filling. Gently press to seal the apples though a rustic look with some apples poking through is fine.
- Bake Pie: Bake in the preheated oven for 35-40 minutes until apples are tender and filling bubbly. If crust edges brown too quickly, cover with foil. Place a baking sheet under the rack to catch spills.
- Cool and Serve: Allow the pie to cool for at least 15 minutes before slicing. For cleaner slices, wait longer. Serve warm or at room temperature, optionally with vanilla ice cream or whipped cream.
Notes
- Storage: Store leftovers covered in the refrigerator for up to 3 days; crust and topping may soften over time due to moisture.
- Freezing: Cool completely, wrap tightly in plastic wrap and aluminum foil, freeze up to 2 months. Thaw overnight in fridge.
- Reheating: Best reheated in the oven for optimal texture.
- Tips: Peel, core, and slice apples for smooth filling texture. Use store-bought or premade graham cracker crusts to save time. Create graham cracker crumbs by pulsing in a food processor or crushing with rolling pin. Cover crust edges with foil if browning too fast. Place baking sheet below pie while baking to catch spills. Cool completely before slicing to prevent runny filling.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 350
- Sugar: 28g
- Sodium: 180mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 45mg
