Step 1

Preheat the oven to 350º.

Step 2

Lightly spray a 9" or 10" pie plate with cooking spray. *If using a pre-made graham cracker crust, skip ahead to the crumble topping portion.

Step 3

In the bowl of a food processor, add the graham crackers and sugar and process until the crackers are almost completely ground.

Step 4

Add the melted butter and pulse until the cracker crumbs are ground fine and the mixture is evenly moistened and clumping.

Step 5

Pour the crumbs into the pie plate and press into a compact and even layer. Use a glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.

Step 6

Pop the pie plate in the freezer for 10 minutes until firm. While the pie crust firms up, make the crumb topping.

Step 7

Combine the sugar, flour, cinnamon, and salt in a small bowl and mix well.

Step 8

Add the cubed butter and work it into the dry mixture with your fingers. You want to make sure the butter is incorporated throughout the dry ingredients and begins clumping together.

Step 9

Continue to work the butter into the ingredients until large clumps begin to form. Once the topping is clumpy, pop it into the fridge until baking time.

Step 10

In a small dish, beat the egg.

Step 11

Remove the pie crust from the freezer or simply grab your pre-made graham cracker crust.

Step 12

Use a pastry brush to brush the beaten egg on the inside bottom of the graham cracker crust. You won't use all of the egg, that's ok.

Step 13

Make sure the egg layer coats the bottom, but do not saturate it. You want a thin, even layer.

Step 14

Bake a homemade graham cracker crust in a 350º oven for 10-15 minutes and bake a store bought crust at 350º for 7-12 minutes. You want the crust just beginning to turn brown and the egg layer cooked.

Step 15

While the crust bakes, peel, core, and slice the apples into 1/2" thick slices and add to a large bowl.

Step 16

Add the sugar, cinnamon, flour, lemon juice, and butter cubes to the apple slices. Toss until evenly coated and the cubes of butter are well distributed.

Step 17

Add the apple mixture to the baked crust. Do this carefully, trying not to disturb the sides or top of the crust.

Step 18

The apples will mound up higher than the pie crust and plate--that's what you want. They'll cook down significantly during the baking process.

Step 19

Add the streusel topping to the top of the apples. Make sure that the topping and graham cracker crust meet each other in the pan. You want them to sort of fuse together while baking.

Step 20

Place the overfilled pie plate on a sheet pan (in case it bubbles over) and place it in the oven.

Step 21

Bake at 350º for 55-65 minutes until the pie is bubbling and the apples are tender when pierced with a knife.

Step 22

Allow the pie to cool completely before serving.