This delicious Dutch Apple Pie With A Graham Cracker Crust is a fun take on the classic dessert. A delicious homemade apple pie filling in a buttery graham cracker crust, topped with a cinnamon streusel crumb topping. Easy and perfect for the holidays, or anytime!
There's something undeniably comforting about a classic apple pie. The sweet aroma of baked apples, cinnamon, and sugar wafting through the air is enough to make anyone's mouth water.
But what if I told you that you could take this beloved dessert to the next level?
Making your apple pie in a graham cracker crust is such a fun twist and gives this pie an extra cinnamon-y, crunchy bite in each mouthful. Imagine the combination of delicious apple pie filling encased in a toasty, buttery graham cracker crust – it's a match made in dessert heaven. And topped with a big ole' scoop of vanilla ice cream? Oh my. And while I'll never say no to a traditional serving of apple pie, I may just make this my go-to pie recipe for the upcoming holidays.
In This Post
Why This Recipe Works
This Dutch Apple Pie in a Graham Cracker Crust is a game-changer. We all love a classic apple pie, but here's what makes this recipe stand out:
- Quick and easy. While you do have to bake this crust for a few minutes to help it set before adding your pie filling, a graham cracker crust makes the pie baking process so much easier since you don't have to deal with the hassle of making the pastry dough, chilling it, and rolling it out.
- Homemade graham cracker crust. The graham cracker crust adds a whole new dimension to this dessert. It's easy to make, buttery, and offers a delightful contrast to the apple filling, giving this pie definite apple crisp vibes.
- Apple filling. This apple pie filling uses a mix of tart Granny Smith apples, sugars, warm spices and apple butter (the surprise ingredient!) to create a sweet, slightly tangy filling.
- Cinnamon Streusel Topping. A cinnamon crumble topping adds a lovely texture and flavor to the pie, making it even more delicious.
- Perfect for any occasion. This pie is great for anytime - whether you're baking for a special occasion, a holiday, or just because, this apple pie recipe is a winner. Take this to your next barbecue, holiday dinner, or birthday party and be prepared to be met with lots of compliments.
Ingredients
The ingredients for this easy apple pie are pretty simple:
- Apples. I wanted to counter the sweetness of the sugar in this recipe so used a mix of Granny Smith apples and Honeycrisp for this pie.
- Sugar & spices. There are a whole host of warming spices in this pie that makes it feel just like a crispy fall day. Cinnamon, sugar, ginger, nutmeg and cloves are classic apple pie spices.
- Apple butter. This secret ingredient adds extra texture and flavor to the apple pie filling.
- Tapioca. This serves as a thickener for the pie filling.
- Graham crackers. The crumbled graham crackers, combined with butter, sugar, and salt, make up the toasty graham cracker crust.
- The Cinnamon Streusel topping. A classic mix of flour, cinnamon sugar, and butter creates a fun crunchy streusel topping for this Dutch apple pie that pairs perfectly with the crust.
See the recipe card for a full list of ingredients.
How To Make Apple Pie In A Graham Cracker Crust
Making this pie is easy and only takes a bit of prep before popping it into the oven.
- Make the graham cracker crust. In a food processor, crumble the graham crackers into fine crumbs. In a medium bowl, combine the graham cracker crumbs with sugar and salt. Add the melted butter and mix until the crumb mixture consistency is like coarse sand.
- Bake the graham cracker crust. Press the graham cracker mixture evenly into the bottom and up the sides of the prepared pie pan. Bake for about 6 minutes and then let it cool slightly before adding the apple mixture. This helps to "set" the crust so it's not soggy on the bottom, and so it doesn't fall apart on you.
- Make the apple pie filling. While the crust is cooling, make the apple pie filling. Peel, core, and slice your apples, then combine the apple slices with granulated sugar, dark brown sugar, tapioca, spices, lemon juice, and apple butter.
- Assemble the apple pie. Carefully transfer the apple filling to the crust, pressing it lightly to ensure it is tightly packed. (Note, your apples will rise a bit higher than your crust, but will bake down during the cooking process so don't worry too much about it.)
- Add the cinnamon streusel topping. Create the streusel topping by combining flour, cinnamon sugar, and salt in a small bowl. Add the cubed cold butter and cut it into the dry mixture until it resembles small pebbles. Sprinkle the streusel topping over the apple mixture, and place the pie pan on a large baking sheet to catch any potential spills.
- Bake the apple pie with graham cracker crust! Bake the pie at 350 degrees for 55-65 minutes, or until the crust is golden brown, and the apple filling is bubbling.
- Let the pie rest. Allow the pie to cool slightly on a wire rack before serving.
Variations and Substitutions:
- Different apple varieties. While Granny Smith apples are a popular choice, you can experiment with other apple varieties, such as Pink Lady or Honeycrisp, to adjust the sweetness and tartness of the filling.
- Make it gluten-free. If you need a gluten-free version, use gluten-free graham crackers and all-purpose gluten-free flour for the crust and topping.
- Give the crust an egg wash. To give your pie a beautiful, golden-brown finish, you can brush the crust with an egg wash (whisk an egg white with a little water). This also does a good job of keeping the crust intact so it's a good tip to incorporate if you have time.
- Add caramel sauce. Drizzle some homemade caramel sauce over your slice of pie for an extra layer of sweetness and indulgence.
- Make mini apple pies. If you're hosting a gathering, consider making mini pies using a muffin tin. The individual servings are perfect for parties.
- Use a store-bought graham cracker crust. If you're short on time, you can use a premade graham cracker crust for a quicker version of this delicious pie.
Frequently Asked Questions
A Dutch apple pie is one that contains a streusel topping whereas a classic apple pie contains a pastry crust (lattice or regular top).
That really depends on your preference. I love tart apples so always use Granny Smith either fully or in part in my apple pies, but Honeycrisp, Jazz, Pink Lady or any combination of your favorites would also work well.
Absolutely! You can prepare the graham cracker crust and store it in an airtight container for 1-2 days before adding the apple filling.
According to the USDA, fruit pies that contain sugar can remain out of the fridge for up to 2 days. However, if you use the egg wash as mentioned in the variations above, it's best to refrigerate this pie.
To store leftover pie, allow the pie to cool to room temperature then store it in an airtight container in the refrigerator. Reheat individual slices in the microwave for 10-15 seconds for a warm, gooey treat. (Note - this pie is best eaten within 1-2 days, as the crust tends to get a bit soggy over time.)
Yes. To freeze the pie, wrap the pie plate well in plastic wrap (this may take a couple of rounds of plastic wrap) and then wrap it in aluminum foil. Store in the freezer for up to 2 months. Thaw in the refrigerator when you're ready to use it, then reheat it at 350 degrees F for 30-40 minutes.
Of course! Simply follow the instructions to make and par-bake the pastry, then fill it with this apple pie filling recipe. (It's a keeper!)
No! While I always prefer a homemade pie crust, if you're short on time feel free to grab a store-bought crust or pie shell. They can be absolute lifesavers!
I hope you love this Dutch Apple Pie with a Graham Cracker Crust as much as I do! If you do try it, be sure to leave a comment in the box below to let me know what you think. And please tag me with a pic @frontrangefed on Instagram so I can see your beautiful masterpiece!
More Delicious Desserts
- Easy No Bake Mini Pumpkin Pie In A Cup
- Fresh Peach Pie Recipe
- Strawberry Cheesecake With A Pretzel Crust
- Lemon Cake With Strawberries
- Easy Peach Cobbler
- Easy Chocolate And Peppermint Icebox Cake
Recipe
Easy Dutch Apple Pie With A Graham Cracker Crust
Ingredients
For The Graham Cracker Crust
- 1 ½ cups crumbled graham crackers crumbs (12 pieces total)
- ⅓ cup unsalted butter melted
- 3 teaspoon granulated sugar
- ¼ tsp salt
For The Apple Pie Filling
- 3 lbs apples peeled, cored and thinly sliced
- ½ cup granulated sugar
- 2 tablespoon dark brown sugar
- 2 tablespoon quick cooking tapioca
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground cinnamon
- ¼ tsp ground nutmeg
- pinch ground cloves
- ½ teaspoon salt
- 1 ½ tablespoon lemon juice
- 3 tablespoon apple butter
Cinnamon Crumble Topping
- ½ cup all purpose flour
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
- ¼ tsp salt
- 4 tablespoon unsalted butter cold and cubed
Instructions
- Lightly spray a pie plate with cooking spray.
- Using a food processor, process the graham crackers into fine crumbs. In a medium bowl, combine the crumbled graham crackers, sugar and salt. Add the melted butter and mix until the consistency is a coarse sand-like texture. Add the graham cracker mixture to the prepared pie plate and press evenly into the bottom and up the sides. Bake at 375 degrees for about 7 minutes, then remove and let cool slightly before adding the apple filling.
- While the pie is cooling, make the apple pie filling. Combine the apples with the sugars, tapioca, spices, and lemon juice. Fold in the apple butter and set aside until the crust is ready. Carefully transfer the apple pie filing to the baked crust. It may seem like there is too much filing, but it will bake down during the cooking process.
- Make the cinnamon streusel topping by combining the sugar, flour, cinnamon and salt in a small bowl. Add the cubed butter and cut it into the dry mixture with a pastry cutter, two knives, or just your fingers. This will start to resemble small pebbles.
- Add the streusel topping to the top of the apple mixture, then place the pie pan on a large baking sheet to catch any spills that may occur during baking.
- Bake the pie at 350 degrees for 55-65 minutes, or until the crust is golden brown and the apple pie filling is bubbling.
- Allow the pie to cool slightly before serving.
Notes
- Place the pie plate onto a large baking tray to catch any spills.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freeze pie by wrapping it in plastic, then again in aluminum foil and freezing for up to 2 months. Thaw when ready to use.
- Reheat pie by placing it in a 350 degree F oven for 30-40 minutes.
Khoi says
Such a delicious dessert! The graham cracker crust really does take it to the next level. Can't wait for everyone to try it out this Thanksgiving.
Sarah Jenkins says
Thank you Khoi! Let me know how it goes!!