Apple Pie with Graham Cracker Crust gives you all the cozy, homemade flavors of a classic pie with less effort. The buttery graham cracker base pairs perfectly with spiced apples and a homemade crumbly streusel topping for a dessert that feels special.

Half of an apple pie fills the frame with green apples in top corner and graham crackers in bottom left corner.

This recipe is one I turn to often because it's both practical and packed with flavor. After years of baking pies, I've learned that a great pie crust doesn't have to be complicated, and this graham cracker base proves that.

It's sturdy enough to hold the filling without getting soggy and has just the right balance of sweetness to complement the warm apple spices. Topped with a crumbly streusel, this pie delivers all the classic flavors you love without the hassle of rolling and crimping a traditional crust.

Ingredients and Substitutions

Recipe ingredients on a light grey surface: a graham cracker crust, fresh apples, brown sugar, butter, flour, apple cider vinegar, sugar, cinnamon, nutmeg, and salt.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Graham Cracker Crust: I've found that Keebler makes the best-tasting store-bought crust, but if you have the time, a homemade graham cracker crust tastes even better (click that link for an easy crust recipe)!
Apples: Use a mix of tart and sweet apples. Granny Smith and Honeycrisp are my go-to.
Butter: Depending on what you have on hand, use salted or unsalted butter. If it is unsalted, increase the salt in the filling to ¼ teaspoon.
Flour: Flour thickens the filling and provides structure to the topping.
Granulated Sugar: A brown and granulated sugar mix can also be used.
Brown Sugar: Use light or dark brown sugar for the topping.
Spices: Ground cinnamon and nutmeg enhance the apples' flavor. Adjust to your preference for a more subtle or bold spice profile.
Apple Cider Vinegar: The acid in the vinegar enhances the apple's flavor and balances the sweetness. Substitute lemon juice if you do not have apple cider vinegar.

Tips for Making Apple Pie with Graham Cracker Crust

A clear glass bowl filled with a crumble topping sits on a light gray surface.

Prepare Crumble Topping

Work the softened butter into the flour and sugar mixture using a fork or your fingers.
Place the topping in the freezer for at least 15 minutes to help the topping stay crumbly as it bakes.

Sliced green apple and apple peels rest on a wooden cutting board beside a knife.

Slice the Apples

An apple peeler/corer/slicer works so well for Granny Smith apples!
Honeycrisp are softer in the center and don't always work with an AP/C/S. But you can save time using an apple corer and a mandolin.

Four images showing the steps to prepare the apple filling, including apples and spices in a pan, flour on top, pouring in vinegar, and cooked apples.

Cook the Apples

Cook the apples and spices in a large skillet until some juices develop.
Then sprinkle the flour over the top, stir to coat the apples, and continue cooking until they are crisp-tender.
You do not want them fully cooked; they will continue cooking in the oven.

A side-by-side view of an apple pie, showcasing one half with raw crumble topping and the other after baking.

Fill and Bake

Pour the apple pie filling into the pie shell, then top with the chilled cinnamon streusel.
Place a baking sheet under the pie dish to catch any sauce that spills over.
The pie is done when the filling is bubbling and the crumble topping is golden brown.
Remove the pie pan from the oven and let it cool completely. This will allow the pie to set fully before slicing.

Make it Special✨

Serve each slice with a scoop of vanilla ice cream and a drizzle of warm caramel sauce to enhance the flavor and make it feel thoughtfully prepared.

A slice of apple pie with a graham cracker crust, topped with a scoop of vanilla ice cream and drizzled with caramel sauce, is served on a plate surrounded by apples in the background.

Why Cook Apples First

Cooking the apples before pouring them into the crust ensures they are fully tender and allows the pie to bake for a shorter time.

More importantly, since apples shrink as they cook, starting with raw apples can leave air pockets in your pie. Pre-cooking guarantees a filling consistently packed with apples from crust to crumble.

Expert Tips

Make the crumb topping first, so it has time to chill in the freezer. This is important for the topping to have the best texture.
Cut the apple slices to a consistent thickness so that they cook evenly.
Don't sweat it if your apples turn brown while prepping them. This won't impact the look or taste of your homemade apple filling.
Let the pie cool completely at room temperature before you slice it so you don't have juices running everywhere.

A sliced apple crumble pie with a crumbly graham cracker crust in a glass dish.

More Pie Recipes

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Ingredients and Substitutions