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Walking Apple Pie

Walking apple pie pairs warm, cinnamon-spiced apples with crunchy graham cracker pieces served right in their bags. The skillet-cooked filling turns glossy and thick, while the apples stay tender but hold their shape.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling 5 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the apple filling
  • 2 lb Granny Smith apples about 5 medium, peeled, cored, and cut into 1/2-inch pieces
  • 2 tbsp unsalted butter
  • 0.33 cup light brown sugar packed
  • 1 tbsp lemon juice
  • 1 tsp ground cinnamon
  • 0.125 tsp ground nutmeg
  • 0.125 tsp kosher salt
  • 1 tbsp cornstarch
  • 2 tbsp water cold
For serving
  • 6 bag (1.5 oz) cinnamon graham cracker snacks

Equipment

  • 1 12-inch skillet

Method
 

Cook the apple filling
  1. Melt the butter in a 12-inch skillet over medium heat, then stir in the apples, brown sugar, lemon juice, cinnamon, nutmeg, and salt. Cook, stirring often, for 8 to 10 minutes, until the apples are tender but still hold their shape.
  2. Stir the cornstarch and cold water together in a small bowl, then stir the mixture into the apples. Simmer for 1 to 2 minutes, until the juices are glossy and thickened, then remove the skillet from the heat and let the filling cool for 5 minutes.
Assemble the walking pies
  1. Open each bag of graham crackers and gently crush the crackers into bite-size pieces while keeping them in the bags.
  2. Divide the warm apple filling among the bags and serve immediately.

Notes

For the best texture, keep the graham crackers in their bags while crushing them. Refrigerate leftover apple filling for up to 3 days; freezing is not recommended. For a dairy-free swap, use plant-based butter and dairy-free cinnamon graham snacks.