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📖 Make apple pie with Graham cracker crust!
Peel the apples: I’m all for using apples as they are (like in this Instant Pot apple butter). But pie is one dish where apple peels are not super appealing. Peel them ahead of time if you wish! Cold butter in the crumble topping ensures it forms nice, firm clumps that crisp up beautifully in the oven, adding a perfect contrast to the tender apples. Once you’ve pressed the graham cracker crust into the pan, chill it in the fridge for 10 minutes before baking. This step helps the crust hold together better during baking and creates a firmer base. After combining the apples with cinnamon, sugar, and lemon juice, let it sit for 10 minutes. This helps release some of the juices, reducing excess moisture in the pie. Pile them higher than you think. The apples will cook down a lot, so use more apples than you think you need. A little trick I use to tell if my apple pie is done is by sticking a fork in the center. If it slides in easily and the apples are mushy then voila! You have yourself a delicious and perfectly baked apple pie. Once your pie is out of the oven, let it cool on a wire rack for at least two hours before slicing it. This allows all those delicious juices to set up and thicken so you get clean slices that aren’t runny.
🍴 Serving and storage suggestions
This apple pie is a perfect dessert to serve at any get-together.
Super easy to make. This recipe requires basic ingredients and is ready in just a few steps. It is straightforward and great to make with your family! Perfect crust with a twist. Crust is arguably the most important part of any pie. A little bit of cinnamon gives this Graham cracker crust a warm and inviting flavor that perfectly complements the sweet apple filling! Plus, the crunchy texture makes it irresistible. Delicious filling. This pie is packed with fresh apples that have been cooked to perfection.
Want more easy apple desserts? Try my Bisquick apple cobbler. For the Graham cracker crust, you’ll need unsalted butter, granulated sugar, egg, and graham crackers. To make the apple fie filling, you’ll need apples, granulated sugar, ground cinnamon, flour, lemon juice, and unsalted butter. It can be stored in the refrigerator 1-2 days after baking. Apple pie just isn’t complete without a scoop of vanilla ice cream on top. Serve it à la mode and watch as your guests swoon over every bite. If you like non-traditional crusts, you have to try this peach cobbler with a pie crust, or cookie crust too. Tastes super delicious with ice cream too.
Make ahead instructions / shortcuts:
Crust: You can swap a store-bought Graham cracker crust instead of a homemade crust. Or alternatively, you can make the Graham cracker crust up to 3 to 4 days in advance and freeze it. When you’re ready to bake it, just brush with eggs and follow the rest of the recipe. Filling: You can prepare your apples 1-2 days ahead of time (I typically do this the night before). You can peel, slice, soak them in water with some lemon juice and then store them in an airtight container in your fridge. Soaking them in the water with lemon juice will help avoid browning of the apples. Crumble topping: You can make this a day ahead! Prepare the streusel and store it in an airtight container in the fridge.
If you’re looking for other easy desserts, try these awesome recipes:
No Bake Pecan Pie Cheesecake Pecan Chocolate Chip Cookies (with Brown Butter!) Pumpkin White Chocolate Chip Cookies 3 Ingredient Nutella Cookies Christmas Sugar Cookies
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
📖 Recipe
