Apple Pie with Graham Cracker Crust
User Reviews
5
Apple Pie with Graham Cracker Crust
Description
This pie recipe replaces the classic pastry crust with a graham cracker crust made from crushed graham crackers mixed with sugar and melted butter, pressed firmly and pre-baked to set. The filling consists of peeled, thinly sliced apples combined with ground cinnamon, sugar, lemon juice, flour, and butter. This mixture allows the apples to soften and develop flavor during baking without becoming overly wet.
The pie is topped with a crumble made from flour, brown sugar, salt, cinnamon, and cold butter cut into clumps. This topping bakes to a golden brown, offering a buttery crunch that complements the tender apple filling and the crunchy graham cracker crust.
For best texture, the recipe recommends using apple varieties that provide a balance of tartness and sweetness, peeling and slicing apples to about a quarter inch. Cooling the pie after baking helps the filling set, preventing runny slices. The pie stores well for up to two days at room temperature.
Ingredients
Crust
- 2 tablespoons granulated sugar
- 2 cups graham crackers pulsed
- 3 ½ ounce butter unsalted
- 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 butter unsalted
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
- Store the pie at room temperature for up to two days to maintain freshness.
- Use tart apples like Granny Smith, Honeycrisp, or Braeburn, optionally mixed with sweeter varieties for balanced flavor.
- Peel apples and slice to about 1/4-inch thickness; let them sit with cinnamon, sugar, and lemon juice for 10 minutes to reduce moisture.
- Chill the crust after pressing to help it hold together when baking.
- Using cold butter in the crumble creates a crisp, firm topping contrasting the tender filling.
- Allow the pie to cool on a wire rack for two hours to let juices set for clean slices.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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