Easy Apple Pie Recipe With Graham Cracker Crust
Don’t feel like making a traditional apple pie ? This recipe will show you How to Make an Apple Pie with Graham Cracker Crust … a wonderful alternative to a traditional two-crust pie, and easy too!
Love the idea of apple pie, but hate the thought of making a homemade pie crust with all that fussing and rolling? This recipe is the perfect fix, and who knows? it may become one of your favorite pies!
4. Make the apple filling in a large skillet on medium heat, this gives their cooking a head start before you bake the whole pie.
Apple Pie With Graham Cracker Crust Recipe
5. Make a streusel crumb topping for the top of the pie with room temperature butter, flour, sugar and cinnamon…just sprinkle on before baking.
5. Here it is with the apple mixture in the pie pan and half of the crumb topping on top. Add the rest, next stop is the oven for about 40 minutes.
7. Let it cool completely, then slice and serve with whipped cream alongside in a small bowl, or scoops of vanilla ice cream.
No Bake Apple Pie With Graham Cracker Crust (video)
So, but I didn’t test that recipe. That said, making the crust is super easy and well worth the few minutes it takes.
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Easy Graham Cracker Crust Apple Pie
Calories: 562 kcal | Carbohydrates: 90 g | Protein: 3 g | Fat: 23 g | Saturated Fat: 14 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 56 mg | Sodium: 497 mg | Potassium: 253 mg | Fiber: 5 g | Sugar: 66 g | Vitamin A: 751 IU | Vitamin C: 8 mg | Calcium: 50 mg | Iron: 2 mg
Tips for Success with Every Recipe Super important to read the whole recipe before you begin Pay attention to the ingredient list and photos for the recipe If possible, prep your ingredients a little before you start Always use a sharp knife for safety Use the size of pan called for in the recipe For savory recipes, taste and season as you go Buy fresh, organic ingredients, locally sourced whenever possibleWhy spend all that time rolling and chilling pie dough, when you can make apple pie with a graham cracker crust instead?! I'm serious!
This scrumptious spin on a classic dessert is made with homemade apple pie filling and baked inside of a toasty graham cracker crust. To top everything off--literally-- we cover the whole top of the pie with a buttery, sweet, cinnamon streusel. To die for.
Easy Graham Cracker Crust Pies
Lightly spray a 9 or 10 pie plate with cooking spray. If using a premade graham cracker crust, skip ahead to the crumble topping portion.
In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are almost completely ground.
Pour the crumbs into the pie plate and press into a compact and even layer. Use a glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
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Pop the pie plate in the freezer for 10 minutes until firm. While the pie crust firms up, make the crumb topping.
Add the cubed butter and work it into the dry mixture with your fingers. You want to make sure the butter is incorporated throughout the dry ingredients and begins clumping together.
Continue to work the butter into the ingredients until large clumps begin to form. Once the topping is clumpy, pop it into the fridge until baking time.
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Use a pastry brush to brush the beaten egg on the inside bottom of the graham cracker crust. You won't use all of the egg, that's ok.
Add the sugar, cinnamon, flour, lemon juice, and butter cubes to the apple slices. Toss until evenly coated and the cubes of butter are well distributed.
Add the apple mixture to the baked crust. Do this carefully, trying not to disturb the sides or top of the crust.
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The apples will mound up higher than the pie crust and plate--that's what you want. They'll cook down significantly during the baking process.
Add the streusel topping to the top of the apples. Make sure that the topping and graham cracker crust meet each other in the pan. You want them to sort of fuse together while baking.
If you have soft apples on hand, like McIntosh or Galas, try pairing them with a couple of Granny Smiths for structure and tartness.
No Bake Apple Pie: Quick. Easy. Delicious.
As the pie bakes, the softer apples will give off enough juice to create a lovely sauce. This not only tastes amazing, but it also helps to glue the walls of the graham cracker crust into place, allowing for easy slicing.
The generous amount of butter will moisten the crumbs enough so that they can be packed down nice and tight in the pie dish. During the baking process, the added sugar will melt and act like glue, keeping all the graham cracker crumbs together.
As an extra precaution, we egg wash the inside of the graham cracker crust to create a moisture barrier and help prevent the bottom crust from disintegrating under the apple pie filling. I use this same method when I make my pumpkin pie with a graham cracker crust and my graham cracker crust lemon bars.
Apple Pie With Graham Cracker Crust
This apple pie can be covered and stored at room temperature or in the refrigerator. Over time the graham cracker crust will begin to soften as the apple pie filling releases more juice. This pie is best eaten within 1-2 days after baking.
If you're short on time, you can totally use a ready made graham cracker crust! You will still need to brush the inside of the crust with the egg wash and bake for 7-12 minutes.
If you're going the homemade crust route, the graham cracker crust can be made days in advance and kept in the freezer until ready to use. When you're ready to make a pie, brush the frozen crust with the egg wash and bake 12-15 minutes per the recipe.
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The streusel topping can be made ahead as well! Simply prepare the streusel fully and store it in an airtight container in the fridge until ready to use.
You can even prep your apples 1-2 days ahead of time! That's right, peel them up, slice them and store them in a Ziploc bag in the fridge. FYI-they will turn brown, but that's totally fine. It has no impact on the flavor or the texture of the pie, and let's face it...they're going to turn brown with all the cinnamon anyway.
But if you're just not into brown apples, you can soak them in water with a little lemon juice, and store them in the fridge. Make sure to dry your apples before baking them!
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It might sound a little tricky, given the fact that apples release so much liquid, but during the testing process, the graham cracker crust held up impressively well to the juicy filling of the apples.
The warmth and nuttiness of the graham cracker flavor compliment the cinnamon apple filling beautifully. Apple pie is the perfect way to use a graham cracker crust! And let's not forget that crumble topping...it's a match made in Heaven.
Below are some tips I picked up along the way to make the best pie, with a crust that holds together beautifully, and a sweet and perfectly done filling:
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