Apple Pie with Graham Cracker Crust
User Reviews
5.0
57 reviews
Excellent
Apple Pie with Graham Cracker Crust
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My apple pie with a Graham cracker crust is easy and cozy, with a buttery graham crust and warmly spiced apple filling—a perfect treat to share ... or not!
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Ingredients
Crust
- 2 tablespoons granulated sugar
- 2 cups Graham crackers pulsed
- 3 ½ ounce unsalted butter
- 1 egg optional, for egg wash
Filling
- 2 pounds apple
- 1 teaspoon ground cinnamon
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 ½ tablespoon flour
- 1 ½ tablespoons unsalted butter
Crumble
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 ½ teaspoon ground cinnamon
- ¼ cup butter
Instructions
Pie Crust
- Process together the sugar and crackers until they are integrated.
- Add the melted butter and process until the mixture is uniform, for about 10 seconds.
- Pour this mixture into a prepared pan and press well the crumbs into the pie pan. You can use a glass to help press the crumbs.
- Whisk an egg in a bowl, and brush the bottom of the pie with the egg wash. Note: If you're vegan, or prefer not to use an egg, you can use butter of choice, or aquafaba (brine from a can of chickpeas!)
- Then bake for about 5 minutes to 350°F or until golden brown.
Filling
- Peele and slice the apples.
- In a large bowl, combine the apple slices, cinnamon, sugar, lemon, flour, butter and salt.
- Pour the apple filling into the pie crust.
Crumble
- In a small bowl combine the flour, sugar, salt and cinnamon.
- Add the butter cubes and use your hands to form large clumps.
- Add the crumble topping on top of the apple filling.
- Bake at 350°F for about 45/50 minutes or until the apples are tender
- Serve and enjoy!
Notes
- Storage: You can store it for up to 2 days at room temperature
- Storage: You can store it for up to 2 days at room temperature
- Use Granny Smith, Honeycrisp, or Braeburn for tartness; mix with Golden Delicious or Jonathan for a sweet-tart profile.
- For the best texture, peel apples before adding to pie and slice the apples to about ¼-inch thickness.
- Let the apples sit with cinnamon, sugar, and lemon for 10 minutes to reduce excess moisture.
- After pressing the graham cracker crust, chill it for 10 minutes to help it hold together during baking.
- Cold butter in the topping creates firm, crispy clumps to contrast with tender apples.
- Apples shrink during baking, so use a generous amount. If a fork slides in easily, the apples are perfectly tender.
- Cool on a wire rack for 2 hours to let juices set for clean, non-runny slices.
Nutrition Information
Show Details
Calories
432kcal
(22%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
68mg
(23%)
Sodium
281mg
(12%)
Potassium
207mg
(6%)
Fiber
4g
(16%)
Sugar
36g
(72%)
Vitamin A
646IU
(13%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Calories | 432kcal | 22% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 281mg | 12% |
| Potassium | 207mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 36g | 72% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
57 reviews
Excellent
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