Graham Cracker Crust Apple Pie

Graham Cracker Crust Apple Pie

Apple pie is one of my all-time favorite pies. I enjoy making apple pie all year, regardless of the season. Apples are the perfect fruit in my opinion, and the finest way to use them is in apple pie.

Apple pie is traditionally cooked with traditional pie dough, but why waste time rolling and chilling the dough when you can create apple pie using a graham cracker crust?

This delectable twist on a classic dessert features homemade apple filling baked inside a graham cracker crust. The entire cake is topped with a buttery, cinnamon streusel that is very delicious!

This apple pie will make you never want to eat traditional pie crust again. It’s rich, warm, and sweet.

The main reason I like this pie so much is that it cuts the preparation time in half, thanks to the delectable graham cracker crust.

Making Graham Cracker Crust

Graham cracker crust preparation is the simplest thing in the world. It is impossible to make a mistake, and the results will always be flawless. For the graham cracker crust, you will require: Graham Cracker with Sugar and Butter Prior to beginning, you must crush the graham cracker crust in a food processor until it resembles a gritty paste.

You can go a little further, but do not reduce the graham crackers to a powder. Typically, ground is acceptable, but nothing above it. After the graham crackers have been prepared and pulverized, combine them with sugar and melted butter. The resulting slurry must have the consistency of wet sand.

Anything drier will result in a crumbly pie crust, while an excessive amount of butter would make the crust far too greasy. Press the mixture firmly into a pie plate or cake pan. Utilize a measuring cup or a glass to firmly compress the crust. It must be pressed down hard, as this will ensure that it adheres together.

To Bake Or Not To Bake?

In the cooking world, there is usually some debate about whether or not to bake the crust. When it comes to graham cracker crust, I prefer to bake it. Baking causes the butter and sugar to bind to the point where the crust will fold together.

I think that brushing the graham cracker crust with egg whites yields even better results since it provides a thin coating that keeps the apple juices in without breaking the crust. The baked crust will be firmer, but not crumbly, and will keep the pie together, making it easier to cut and serve.

Making The Filling

As with the majority of my recipes, I typically prepare everything from scratch. This is not an exception. I am aware that apple pie filling can be purchased, but I like to create my own.

Apples, lemon juice, cinnamon, sugar, and some flour comprise the apple filling for my apple pie. Peel and slice the apples to begin.

Simply combine the apples with the remaining filling ingredients and arrange them in the graham cracker shell. You may note that the apples are far higher than the graham cracker crust, but this is normal.

During baking, the apples will shrink, resulting in a perfectly dense covering of apples. If you use less apples, the resulting cake will be thin and flat.

Making The Topping

The topping is also simple to prepare, but the pie would be incomplete without it. The apple pie would be lacking something essential without this streusel topping: crunch.

In a separate bowl, mix together the dry ingredients for the topping: sugar, flour, cinnamon, and salt. To the dry ingredients, add the cubed butter and knead it in with your fingers until it is well distributed.

The dry ingredients should start to clump together once the butter has been worked into the mixture. Put the topping in the fridge once it has formed clumps and wait to use it until you are ready to bake.


To make the crust:

Graham crackers, 7 oz.
7 tablespoons melted unsalted butter
1 tablespoon sugar
1 beaten egg, or 1 egg white
Topping with streusel:

1/2 cup flour
1/2 cup sugar
1/4 cup cinnamon
Cubed cold butter and a dash of salt, 4 tablespoons
When filling:

six apple
1 cup sugar
1.5 tbsp lemon juice
1/4 cup flour
1 teaspoon of cinnamon
1 tbsp. cubed butter


1. Heat the oven to 350°F.

2. Line a 9-inch cake or pie pan with parchment paper and grease it.

3. In a food processor, combine graham crackers and sugar to produce the crust. Process until the crumbs are practically fine.

4. Add the butter and whisk until the mixture resembles moist sand. Transfer the mixture to a pie dish and firmly press it down.
5. Beat an egg or only egg whites and use them to brush a thin layer over the pie crust. The crust should be baked for 10 minutes.

To create the filling, combine the apples with the remaining ingredients in a large bowl.
In a mixing basin, combine the flour, sugar, cinnamon, and salt to make the topping. Add butter cubes.
8. Work the flour in with your fingertips until coarse crumbs form.

Place the apples in the pie dough to assemble the pie. Bake for 55 minutes with a streusel topping on the apples.
Before serving, allow the pie to cool completely before slicing.

11. Accompany the pie with vanilla ice cream.


For the crust:

Crunchy graham crackers, 7 ounces
Melted unsalted butter equal to 7 tablespoons
1 Tablespoon of Sugar
A single egg or egg white, beaten

For the streusel topping:

Graham crackers, 7 oz.
7 tablespoons melted unsalted butter
1 tablespoon sugar
1 beaten egg, or 1 egg white

For the filling:

six apples
2 tablespoons sugar
2 tablespoons lemon juice
1 tablespoon flour
1 teaspoon cinnamon
1 tbsp. cubed butter


Get the oven ready at 350 degrees Fahrenheit.
Prepare a 9-inch cake or pie pan by greasing and then lining it with parchment paper.
Put the graham crackers and sugar in a food processor and use that to make the crust. Crush to a fine powder or to the consistency of crumbs.
Add the butter and whisk thoroughly until the mixture resembles wet sand. Put the mixture in a pie pan and pack it down tightly.
Brush the pie crust with a thin layer of beaten egg or just the egg whites. Put the crust in the oven for ten minutes.
To prepare the filling, combine all of the ingredients (excluding the pie crust) with the apples in a large basin. Don’t eat those apples yet.
Mix the flour, sugar, cinnamon, and salt for the topping in a separate basin. Incorporate the butter cubes by rubbing them in with your fingertips until the mixture resembles coarse crumbs.
The first step in making an apple pie is to place the chopped apples in a pie crust. Bake for 55 minutes with a streusel topping on top of the apples.
Wait until the pie has cooled completely before serving.
Put some vanilla ice cream on the pie and serve.

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