Apple Pie With Graham Cracker Crust

Sometimes I just want an apple pie with a graham cracker crust. It's quick, simple, and sweet with no tricky pie dough! No need to cut, roll, or crimp, just use your favorite store-bought graham cracker crust instead.

Apple season is coming up, and I love to find ways to use up all my apples! This apple pie with a graham cracker crust checks all the boxes. It's sweet, delicious, and most of all easy!

Ingredients

• Graham cracker crust - I tested this recipe with Keebler's 10-inch graham cracker crust, and it came out great! You can find gluten-free graham cracker crusts at specialty or health food stores like Whole Foods Market.
• Pink lady apples - Pink lady apples are slightly tart and firm which is why they taste so great in pie! The apples hold their shape even when cooked, and they have the perfect sweetness.
• Butter - Butter is essential for the crumb topping!
• Brown sugar & sugar - I like to use a combination of brown and white sugar. Brown sugar imparts a slight caramel-like sweetness to the pie.
• Lemon juice - The bright and acidic flavor of fresh lemon juice accentuates all the sweet flavors in this pie!
• All-purpose flour - Butter, flour, and sugar create the topping for the pie! If you're gluten-free, use a 1:1 all-purpose gluten-free flour in place of regular flour.

How to Make it

I wanted this to be a simple graham cracker apple pie! Here's how to make it:

For the crumb topping

1. In a medium bowl, combine the flour, sugar, and brown sugar.
2. Carefully cut the cold butter into pieces with a knife so it's easier to work into the flour mixture.
3. Put the butter into the flour and use your fingers to mix it into the flour until crumbly. You can do this in a food processor if you prefer.
4. Set the crumb topping aside until ready to use.

For the apple pie filling

1. Peel and slice the apples.
2. In a large bowl combine the sliced apples, lemon juice, sugar, and brown sugar. Stir well.
3. In a large nonstick skillet on medium high heat, melt the butter. Add the apple mixture to the skillet and cook for 10 minutes, stirring occasionally. This will allow the moisture to evaporate and the apples to soften.
4. Remove the skillet from the heat.

Assemble the pie

1. Scoop the cooked apples into the graham cracker crust and gently press them down a little.
2. Evenly disperse the crumb topping all over the top of the apples.
3. Bake the pie in a 350 degrees preheated oven for 55 to 60 minutes.
4. Let the pie cool for just a few minutes before digging in!

Recipe Tips

• If you decide to use a different type of apple, try to pair sweet/soft apples with tart ones. If you decide to use gala or golden delicious apples, use a couple granny smith apples also. This will give the pie structure and the perfect combo of sweet and tart.
• To test if the pie is done, I just poke a fork into the center of the pie. If the fork glides effortlessly into the pie, the apples are soft and the apple pie is ready! This took exactly 55 minutes in my oven.
• Feel free to slice and peel the apples ahead of time! They will last for two days in a ziplock bag in the refrigerator. Don't mind if they turn brown, it won't affect the taste or texture of the pie.

Storage & Freezing

• You can make the crumble topping ahead of time. Transfer it to a ziplock bag and refrigerate for up to 3 days or freeze for up to 3 months.
• This graham cracker apple pie lasts for up to 4 days in the refrigerator.

FAQs

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