Graham Cracker Crust Apple Pie
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Graham Cracker Crust Apple Pie
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This Apple Pie Recipe with Graham Cracker Crust is a delightful twist on the classic. The graham cracker and cream cheese base pairs perfectly with the sweet, homemade apple filling.
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Ingredients
Crust Ingredients
- 1 cups all purpose flour
- 6 full Graham crackers broken into pieces
- ½ teaspoon salt
- 6 tablespoon butter softened
- 3 oz cream cheese
Filling Ingredients
- 6 large apples I used 3 Granny Smith and 3 Gala
- ¼ cup sugar
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
- 2 tablespoon butter softened
- ½ cup heavy whipping cream
Topping Ingredients
- ¾ cup all purpose flour
- ½ cup quick oats
- ½ cup brown sugar packed
- ½ cup butter melted or 8 tablespoons
Instructions
- Place flour, graham crackers, and salt in a blender or food processor. Process until ingredients become fine. Add butter and cream cheese. Blend until dough forms. Scrape down the sides as needed.
- Remove dough from blender and work together to form a ball. Place ball in a greased 9-inch pie pan. Press dough evenly to cover the bottom and up the sides of the pan. Smooth the edges. Place crust in the refrigerator for 1 hour prior to adding the filling.
- Preheat oven to 350ºF.
- Peel, core, and cut apples into small chunks. Place apples, sugar, cinnamon, and salt in a large bowl and toss until apples are evenly coated.
- Melt butter in a large saucepan over medium heat. When butter is melted, add apple mixture and continue to cook until apples are softened.
- Pour heavy whipping cream into apples. Continue to cook over medium heat, stirring often, for about 3 minutes or until thickened.
- Using a slotted spoon transfer apples to your prepared crust. Pour thickened sauce over top and smooth it with a spatula.
- Prepare topping by placing flour, quick oats, brown sugar, sugar, and melted butter in a medium mixing bowl. Using a fork, combine all ingredients until crumbs are formed.
- Sprinkle topping evenly over top of apple filling. Cover outside of crust with a crust protector or aluminum foil.
- Bake for 30 minutes or until topping is golden brown. Cool on rack 30 minutes before serving.
Notes
- Skip the crumble topping: If you prefer, you can bake the pie without the oat crumble. I love the texture so I always add it, but you don’t have to!
- Don’t skip cooking the filling: Do not mix the filling ingredients and pour them directly into the pie. Cooking the apples and thickening the filling first will give you the best results.
- Chill the crust: You must chill the crust for at least an hour before baking it, so it holds up and doesn’t fall apart.
Nutrition Information
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Calories
429kcal
(21%)
Carbohydrates
79g
(26%)
Protein
6g
(12%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
88mg
(29%)
Sodium
475mg
(20%)
Potassium
303mg
(9%)
Fiber
6g
(24%)
Sugar
40g
(80%)
Vitamin A
1152IU
(23%)
Vitamin C
8mg
(9%)
Calcium
65mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Calories | 429kcal | 21% |
| Carbohydrates | 79g | 26% |
| Protein | 6g | 12% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 88mg | 29% |
| Sodium | 475mg | 20% |
| Potassium | 303mg | 6% |
| Fiber | 6g | 24% |
| Sugar | 40g | 80% |
| Vitamin A | 1152IU | 23% |
| Vitamin C | 8mg | 9% |
| Calcium | 65mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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