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!
- 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
- In a medium bowl, combine the flour, sugar, and brown sugar.
- Carefully cut the cold butter into pieces with a knife so it's easier to work into the flour mixture.
- 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.
- Set the crumb topping aside until ready to use.
For the apple pie filling
- Peel and slice the apples.
- In a large bowl combine the sliced apples, lemon juice, sugar, and brown sugar. Stir well.
- 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.
- Remove the skillet from the heat.
Assemble the pie
- Scoop the cooked apples into the graham cracker crust and gently press them down a little.
- Evenly disperse the crumb topping all over the top of the apples.
- Bake the pie in a 350 degrees preheated oven for 55 to 60 minutes.
- Let the pie cool for just a few minutes before digging in!
- 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.
It's not necessary to bake a graham cracker pie crust before filling it. If the filling needs to be baked, it's fine to bake it too!
While the crust isn't soggy, the bottom does soften a bit. To prevent this, brush the crust with beaten egg and bake for 5 minutes before following this recipe. This creates a barrier so any moisture from the apples won't leak into the crust.
More Delicious Dessert Recipes
- Healthy Apple Crumble
- Triple Berry Crisp with Oat Crumble
- Gluten Free Blackberry Crisp
- Chocolate Covered Graham Crackers
Apple Pie with Graham Cracker Crust
- Chopping knife
- Cutting board
- Mixing bowls
- Measuring cups & spoons
For the topping:
- 4 tbsp unsalted butter, cold
- ½ cup all-purpose flour*
- 2 tbsp brown sugar
- ¼ cup white sugar
For the filling:
- 7 pink lady apples, peeled and sliced small to medium sized
- 2 tbsp unsalted butter
- 3 tbsp brown sugar
- 1 ½ tbsp lemon juice
- 2 tbsp white sugar
For the graham cracker crust:
- 1 store-bought 10-inch graham cracker crust*
- Preheat the oven to 350 degrees Fahrenheit.
Make the topping:
- In a medium bowl, combine the flour, brown sugar, and sugar. Stir then set aside.
- Cut the cold butter into small pieces and add to the flour mixture. Use your fingers to work the butter into the flour mixture until crumbly and well combined.
Make the filling:
- In a large bowl, combine the sliced apples, lemon juice, sugar, and brown sugar. Stir together with a large spoon or spatula.
- In a large nonstick skillet over medium-high heat, melt the butter. Add the apple mixture to the pan and cook for 10 minutes, stirring occasionally.
- The liquid should mostly evaporate and the apples should soften.
- Carefully scoop the cooked apples into the graham cracker crust and gently press into the pie crust.
- Evenly sprinkle the topping all over the apples.
- Bake the pie for 55-60 minutes, until the apples are soft and fork-tender. Carefully remove the apple pie from the oven and let cool a few minutes before serving.