My apple pie with a graham cracker crust is a no-bake wonder that always hits the spot! I make this any time I’m craving classic, cozy fall flavors without the hassle.
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My Favorite Way to Make Apple Pie in A Graham Cracker Pie Crust
The first time I made apple pie with a graham cracker crust, it was the day before Thanksgiving, and my oven was completely full of make-ahead casseroles. I had a store-bought pie crust, but no room to bake it.
I was too stubborn to give up. I’d been craving apple pie, and I wasn’t going to let a packed oven stop me. So I grabbed a box of cinnamon graham crackers from the pantry and improvised a no-bake apple pie, all the way down to the crust.
The pie needed to chill overnight, and I’m pretty sure the first thing I said to my husband Ben when we woke up on Thanksgiving morning was that I couldn’t wait to see how it turned out. Hours later, when it was time for dessert and he took his first bite, he looked right at me and said, “You should never make apple pie any other way ever again.”
Since then, this has become my go-to dessert whenever I want that classic apple pie flavor without all the stress of rolling out dough or heating up the kitchen! I’ve made it with traditional crusts and even puff pastry before, but nothing beats the sweet, buttery crunch of the graham crackers paired with tender apples.
For more delicious apple recipes, check out my cinnamon roll apple pie, apple crisp, apple cobbler, apple crumble cheesecake, and apple turnovers!
Easy Apple Pie Recipe Ingredients
- Graham crackers – I use cinnamon graham crackers for extra warmth and flavor in the crust. They add a subtle sweetness that goes so well with the apple filling.
- Sugar – Adds a touch of sweetness to balance the buttery flavor in the crust.
- Butter – Helps bind the graham cracker crumbs together for the crust and streusel on top of the pie. I usually use salted butter, but unsalted butter works as well with a pinch of salt.
- Honey – This adds moisture and a bit of floral sweetness that holds the crust together perfectly once chilled. Honey is just so good with apples!
- Cold water – This is for dissolving the gelatin, which helps the apple mixture set without becoming stiff.
- Unflavored gelatin – My secret to keeping the apple filling thick and stable without needing to bake it!
- Apple cider – I love how cider infuses the filling with rich apple flavor.
- Green apples – I like using tart apples like Granny Smith for contrast against the sweet crust and topping, but any apple that’s firm and crisp will work.
- Light brown sugar – This a deep caramel flavor to the apple layer and the crumb topping.
- Lemon juice – A little acid keeps the apples bright and adds just enough tang to balance the sweetness of the pie.
- Apple pie spice – My shortcut for that warm cinnamon-spice flavor that makes this taste like a true apple pie.
- Almond flour – This flour is great for adding a nutty richness to the crumble topping without making it heavy.
- Quick-cooking oats – These are great for giving the topping its signature crumbly texture.
- Ground cinnamon – This ties the streusel together with the cinnamon graham cracker crust so nicely!
How to Make Apple Pie with a Graham Cracker Crust
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine the graham crackers and granulated sugar in a food processor and pulse for about 30 seconds. It should have the consistency of sand.
STEP TWO: Transfer the graham cracker crumbs to a mixing bowl. Add the honey and melted butter and stir to combine.
STEP THREE: Use nonstick cooking spray to lightly spray a 9-inch pie pan. Press the crust mixture into the bottom and sides of the pan, getting it as even as possible. Then, stash the crust in the refrigerator to chill.
STEP FOUR: In a medium saucepan, sprinkle the gelatin powder into the cold water. Set it aside for about 5 minutes to bloom.
STEP FIVE: Place the pan over medium heat, add the apple cider, and use a whisk to make sure all the gelatin is fully dissolved. Add the sliced apples, brown sugar, lemon juice, and apple pie spice to the pan. Stir to combine and then cook for 15-18 minutes until the apples are fork-tender.
STEP SIX: Remove the pan from the heat and allow it to cool to room temperature – usually about 45 minutes.
STEP SEVEN: With a spoon, transfer the apples from the apple pie filling into the prepared graham cracker crust. Spread them out as evenly as possible, then gently pour the liquid over the top.
STEP EIGHT: Combine the almond flour, oats, brown sugar, and cinnamon in a small bowl and stir together. Add the melted butter to the dry mixture and stir until you start to see large clumps.
STEP NINE: Sprinkle the crumb topping over the top of the apple filling layer. Cover the pie pan and place it in the refrigerator for a minimum of 6 hours or ideally, overnight.
Tips for the Best No Bake Apple Pie
- I always chill the crust first so it sets and holds its shape before adding the apple mixture.
- For the smoothest crust, I mix the crumbs, butter, and honey in a bowl until they look like wet sand before pressing them into the pie plate.
- To keep the homemade graham cracker crust from sticking, I grease the pie pan lightly. It doesn’t take much, and I’m careful not to overdo it, which could make the crust greasy.
- I let the apple mixture cool to room temperature before adding it to the chilled graham cracker crust so the crust won’t come apart. This usually takes about 45 minutes.
- For the best texture, I always let my apple pie chill in the refrigerator overnight. In a pinch, 6 hours is enough, but the longer, the better!
Homemade Apple Pie Variations and Substitutions
- I’ve used coconut oil or even olive oil as a butter replacement when necessary, and the pie turned out great! I stay away from “butter alternatives” because they have too much water content for the crust.
- I sometimes toast pecans until golden brown, chop them up, and add them to the streusel topping for extra crunch and a nutty flavor.
- For a sweeter, juicer pie, I’ll use honeycrisp apples instead of Granny Smith or use a combination of both apple varieties.
- A drizzle of caramel sauce over the top of the pie right before serving turns it into a caramel apple dream. My kids always beg for this version!
- If I’m short on time, I use a store-bought graham cracker crust and just make the filling and topping from scratch.
- I occasionally use maple syrup instead of honey for a deeper sweetness in the crust.
What to Serve With Graham Cracker Crust Apple Pie
I usually eat this delicious, cozy pie as-is, but it’s also amazing topped with a scoop of vanilla ice cream, whipped cream, or caramel apple dip!
It also goes super well with other cinnamon-forward desserts like my fall fruit salad, pumpkin dip with Cool Whip, or snickerdoodles!
Apple Pie With a Graham Cracker Crust FAQs
Can I use a store-bought graham cracker crust?
Definitely! If I know I’m going to be short on time, I grab a premade graham cracker crust at the store and just fill it with my homemade apple mixture.
What apples are best for homemade apple pie?
I love using tart green apples like Granny Smith because they hold their shape and balance the sweetness of the filling. I’ve also tried Honeycrisp, Gala, Pink Lady, and Fuji for a softer, sweeter version.
Why is my graham cracker pie crust so hard?
If my crust turns out too firm, I know it means I pressed it into the pie pan too hard or used too much butter. I’ve learned the key is to lightly press the crust into the pie plate so it holds its shape without getting dense.
Can I make my no bake apple pie ahead of time?
I love making this pie a day or two in advance, though I wouldn’t make it any earlier than that. It actually gets better as it chills!
How should I store leftovers?
I cover my leftover apple pie tightly with plastic wrap or foil and store it in the fridge. It will stay fresh for about three days.
More Easy Pie Recipes
- Sweet potato pie with a graham cracker crust
- Pecan pie
- Key lime pie
- Peanut butter pie with cool whip
- Pumpkin pie
- 3 ingredient pie crust
No Bake Apple Pie With Graham Cracker Crust
Equipment
Ingredients
For the Graham Cracker Crust
- 14 sheets cinnamon graham crackers
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter melted
- 2 tablespoons honey
For the Apple Layer
- ¼ cup cold water
- 1 ounce unflavored gelatin
- 1 ½ cups apple cider
- 2 cups green apple sliced
- ½ cup light brown sugar packed
- 1 tablespoon lemon juice
- 1 teaspoon apple pie spice
For the Streusel
- 1 cup almond flour
- 1 cup quick cooking oats
- ½ cup light brown sugar packed
- ½ teaspoon ground cinnamon
- 4 tablespoons salted butter melted
Instructions
For the Crust
- Place the graham crackers and granulated sugar in a food processor and pulse until they have the same consistency as sand.
- Transfer the graham cracker crumbs to a bowl and stir in the butter and honey.
- Lightly grease a 9” pie pan with nonstick cooking spray and press the crust into an even layer on the bottom and sides of the pan.
- Place in the refrigerator to chill.
For the Apple Layer
- Place the cold water in a medium saucepan and sprinkle the gelatin over it. Allow it to sit for 5 minutes to bloom.
- Next, add the apple cider and place the pan over medium heat. Whisk it until the gelatin is completely dissolved.
- Add the sliced apple, brown sugar, lemon juice, and apple pie spice. Cook for 15-18 minutes or until the apples are fork-tender.
- Set the apple filling aside and allow it to cool to room temperature, about 45 minutes.
- Then, spoon the apples into the crust, making sure to spread them out evenly. Gently pour the liquid over the apples.
For the Streusel
- In a small bowl, stir together the almond flour, oats, brown sugar, and cinnamon.
- Add the melted butter and stir until large clumps begin to form.
- Sprinkle the streusel over the apple layer and place the pie in the fridge to chill until completely set– at least 6 hours but preferably overnight.
Notes
- Always chill the crust first so it sets and holds its shape before adding the apple mixture.
- For the smoothest crust, mix the crumbs, butter, and honey in a bowl until they look like wet sand before pressing them into the pie plate.
- To keep the homemade graham cracker crust from sticking, grease the pie pan lightly.
- Let the apple mixture cool to room temperature before adding it to the chilled graham cracker crust so the crust won’t come apart. This usually takes about 45 minutes.
- For the best texture, let the apple pie chill in the refrigerator overnight. In a pinch, 6 hours is enough, but the longer, the better!
- Store leftovers covered tightly or in an airtight container in the refrigerator for up to 3 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
