Apple Pie with Graham Cracker Crust
This Dutch-style apple pie with graham cracker crust is filled with sweet cooked apples, warm fall spices and has a delicious crumb topping!
Prep Time20 mins
Cook Time50 mins
Cooling time6 hrs
Total Time7 hrs 10 mins
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 745kcal
Pie crust
- 1 and ⅓ cups graham cracker crumbs
- 8 tablespoon unsalted butter melted
- ¼ cup granulated sugar
- ½ teaspoon kosher salt
Filling
- 2.5 lbs honeycrisp apples
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 teaspoon vanilla extract
- 4 tablespoon unsalted butter softened
- 1 teaspoon cinnamon ground
- 1 teaspoon nutmeg ground
- ½ teaspoon allspice ground
- ½ teaspoon ginger ground
- ½ teaspoon cardamom ground
- ⅛ teaspoon black pepper
- 1 teaspoon kosher salt
- ½ cup all-purpose flour
Crumb topping
- 1 cup all-purpose flour
- 1 cup butter softened
- ½ cup light brown sugar
- ½ teaspoon kosher salt
- vanilla ice cream or whipped topping for serving optional
Make the pie crust
Preheat oven to 350°F. Mix the graham cracker crumbs, salt and sugar in a mixing bowl. Pour in the melted butter and toss until the graham cracker crumbs are moistened. The crumb-mixture should be fine and grainy.
Pour the crumb mixture into the pie plate and tilt/gently shake the plate so the graham cracker crumbs cover the bottom evenly. Use the edge of a dry measuring cup to press the crumbs along the bottom and sides of the pie plate.
Bake the graham cracker crust for 10 minutes then remove it from the oven and let cool.
Cook the filling
Wash the apples and pat them dry. Peel, core and cut the apples into ¼-inch thick slices. Transfer to the apples to a large, heavy-bottomed pan.
Add the flour, sugar, butter and spices. Toss the apples until coated.
Add the cubes of butter and cook the apples over medium-low for 5-10 minutes. Watch the apples carefully and stir frequently to prevent them from burning.
Pour the apple mixture into the pie shell and set aside.
Top and bake
Preheat the oven to 375°F. Combine the flour, brown sugar and salt in a mixing bowl. Add the softened butter and cut the butter into the flour/sugar mixture using a fork or pastry cutter until the mixture is crumbly.
Sprinkle the crumb topping over the pie and bake for 40 minutes.
Remove the pie from the oven and let cool to room temperature (about 1-2 hours) then transfer the pie to the refrigerator and chill for a full 4 hours.
Cut the pie into slices and serve with whipped topping or a scoop of vanilla ice cream.
- Cooking the filling is highly recommended for this recipe - you don't want your pie crust getting soggy. Don't skip the cooking step!
- Use a pastry cutter to cut the butter into the crumb topping. I find that using your fingers to combine the butter, sugar and flour melts the butter and causes the topping to spread during baking.
- Let the pie cool completely and chill before serving, this is what keeps the filling from running out.
Serving: 1 slice | Calories: 745kcal | Carbohydrates: 93g | Protein: 4g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 2g | Cholesterol: 106mg | Sodium: 872mg | Potassium: 230mg | Fiber: 6g | Sugar: 64g | Vitamin A: 1312IU | Vitamin C: 7mg | Calcium: 72mg | Iron: 2mg