Start by making the graham cracker crust. In a food processor, pulse crackers to a crumb. Then in a mixing bowl add the crumbs, melted butter, salt, cinnamon and sugar and combine well with a spatula.

Press the crust into a 9-inch pie dish with the help of the spatula. In case you can't press it completely, use the back of a glass to help you press the crust uniformly. Place the pie dish in the freezer for ten minutes.

In the meantime, preheat the oven to 180C.

Mix the egg white with 1/2 teaspoon of water. When the time is up for the graham cracker crust, take it out of the freezer and with a brush, spread a thin layer of egg white wash all over the crust. Bake for 12-14 minutes, or until it's lightly brown. And let it cool.

Continue by preparing your crumble topping. In a mixing bowl, blend together flour, cinnamon, sugar, salt, and melted butter until you achieve a crumbly texture, then refrigerate it.

Peel, core and slice your apples into thin slices. In a large pan, start by melting the butter. Then add the apples, sugar, salt and cinnamon and stir well to coat the apples. Let them cook for around 5 minutes over medium heat, until juice is released.

When ready, add the flour to the apple mix and combine with a spatula. Let it cook for an additional 3 minutes. Remove from the heat, add the lemon juice and vanilla and let it cool down.

Now assemble your pie. Take the crust from the freezer, add your apple filling and sprinkle your crumble topping on it.

Bake for 40 minutes at 180C. Let it cool down completely before enjoying it on its own or with some ice cream on the side!