If you are looking for a quick and easy fall dessert, you will love this easy apple pie with a graham cracker crust. The buttery cookie crust, sweet apple pie filling, and crumbly topping are delicious and super easy to make.
I LOVE making no-bake pies. They are so easy to make, and you don't have to worry about making flakey pastry dough. Just use graham crackers or your favorite cookie, mix it with some butter and let it set in the fridge!
The filling of this pie is the star of the show. Cooking the apples in some melted butter with spices like cinnamon and ginger gives this no-bake apple pie the delicious warm flavor and makes it the perfect comfort food!
- Cookies - You can make this no-bake apple pie with any cookie you want, like biscoff, speculaas, shortbread, graham cracker, or even leftover cake (really, this is delicious!). I used digestives for this recipe.
- Apples - I like to use a sweet apple-like Elstar, Golden Delicious, or Honey crisp when making an apple pie. That way, you have to add less sugar to your pie.
- Gelatine - like my recipe for chocolate mousse pie, this pie needs the gelatine to make sure the apple filling won't fall apart.
You can find the complete ingredient list and instructions on the recipe card below!
You can use any cookie you want, so this apple pie is perfect if you want to make it gluten-free.
I think pears, cherries, strawberries, prunes, or any other stone fruit will be delicious in this recipe. Just make sure you don't overcook them.
- An 8-inch springform.
- You need a cutting board, a sharp knife, and a heavy-bottomed pan to make the apple filling.
You don't have to store this pie in the fridge. At room temperature, it will keep for about two days. The crust can become a bit softer.
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For the cookie crust
- 14 graham crackers or digestives
- 7 tablespoons (100 gram) butter
For the apple pie filling
- 8 apples
- 2 Tablespoons sugar
- 1 teaspoon vanilla
- 2 Tablespoons butter
- 1 teaspoon cinnamon
- ¼ cup (120 ml) water
- 2 sheets gelatine
For the crumble topping
- 6 graham crackers or digestives
- 1 tablespoon sugar
- 2 Tablespoons butter
- ½ Teaspoon cinnamon
The graham cracker crust
- Crumble your cookies in a food processor or by hand in a ziplock bag.
- Melt the butter and add this to your cookie crumbles, keep mixing until it resembles bread crumbs
- pour the cookie crumbles into your springform or pie tin and press them into your springform until you have a firm flat bottom.
- Put the crust into the fridge for about 10 minutes.
The apple pie filling
- Cut the peeled and cored apples into small pieces.
- Melt the butter in a large bottomed pan and add the apples, sugar, vanilla, and cinnamon. Cook the apples until soft and add the water.
- When the water starts to boil, turn off the heat and let it cool for a few minutes. Gelatine stops working if the apple mixture is too hot!
- Add the gelatine, mix well, and set aside until the mixture starts to thicken but be careful that you don't wait too long. You still need to be able to pour it into your crust.
- Take the crust out of the fridge, add the apples, and put it back so the apple mixture can set.
- Crumble the rest of the cookies in a food processor or by hand but make sure you don't crumble them too fine. You want a little bigger crumbles this time.
- Melt the butter in a saucepan and add the cinnamon, sugar, and cookie crumbles and mix it well.
- Pour the crumbles over the apple filling and let the pie set in the fridge for about 8 hours but overnight is even better.
Biscoff or speculaas are very good options for this recipe!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 335Total Fat: 18gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 31mgSodium: 177mgCarbohydrates: 43gFiber: 4gSugar: 29gProtein: 2g