No-Bake Apple Pie has all the flavors of an apple pie, but it is made with a graham cracker crust and you don’t even need to turn on your oven! Be sure to check out my other no-bake desserts.
No-Bake Apple Pie
Sometimes you are craving an apple pie, but don’t want to go through the hassle of making it completely from scratch, including a homemade pie crust. This No-Bake Apple Pie is a delicious apple dessert to share without a lot of fuss.
There are three parts to this no-bake apple pie dessert–graham cracker crust, apples, and pudding mixture.
Crust: To make the crust, it is just a matter of combining graham cracker crumbs and melted butter. You could also use a store-bought graham cracker crust.
Apples: I used Granny Smith apples in this recipe. They won’t turn to mush and they tend to retain their shape when baked. A few other options you could try would be Honeycrisp apples, Braeburn, or Pink Lady apples.
Apple Pie Spice: If you don’t have any on hand, make your own homemade apple pie spice.
Whipped Topping: Cool whip or whipped topping is optional, but if using, make your own homemade whipped topping!
Graham Cracker Crumbs
Pre-Crushed vs Crushing Yourself
The quality of store-bought graham cracker crumbs has changed in the last few years and they seem to be less flavorful and have a different texture. When possible, I recommend the full sheets of honey-flavored graham crackers and crushing them yourself or utilizing a food processor.
How to Store & Freeze No-Bake Apple Pie
This pie should be refrigerated and stored in an airtight container for up to 5 days.
- Let your pie cool completely.
- Tightly wrap with plastic wrap or aluminum foil until it is well sealed. Then place it in a freezer-safe sealable plastic bag.
- Label and date. It should last 2-3 months.
How to Thaw Frozen No-Bake Apple Pie
Remove the pie from the freezer and remove it from the plastic bag or aluminum foil. Place in the refrigerator to thaw overnight. This may change the texture of the pie.
No-Bake Apple Pie
- 1½ cups graham cracker crumbs, about 10 cracker sheets, crushed
- 6 tablespoons (85 g) unsalted butter, melted
- 1 package (3 ounces) lemon jello mix
- 1 teaspoon apple pie spice
- 1½ cups water
- 5 medium Granny Smith apples, peeled, cored, and thinly sliced
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- ¼ cup water
- whipped topping, optional for serving
- Add the melted butter to the graham cracker crumbs and, using a fork, mix well. You want every crumb coated in the butter as this will be the glue that holds it together.
- Pour the graham cracker crumbs into a 9-inch pie dish. Pat them flat with your hand and then use a kitchen glass to press flatter. Start at the center and work out to and up the sides.
- In a large saucepan over medium-high heat, add jello, apple pie spice, 1½ cups water, and apple slices. Mix together until every apple is coated.
- Bring the mixture to a boil. Then, reduce heat to medium-low and cover.
- Simmer 8-12 minutes, or until apples are tender. (You may need to stir occasionally.)
- In a medium bowl, whisk together pudding mixture and water.
- Pour pudding mixture into apple mixture and stir to combine. You should see the mixture start to thicken immediately. Continue cooking until thickened, stirring occasionally (about 1 minute).
- Pour apple mixture into crust and let it sit for about 5 minutes before putting it into the refrigerator to chill for about 3 hours.
- Top with whipped topping and serve.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.