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.

Cookie crumbles

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.