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!
Servings: 8 slices
Calories: 745kcal
Equipment
Ingredients
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
Instructions
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.
Notes
- 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.
Nutrition
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