No Bake Apple Pie With Graham Cracker Crust

Finished apple pie graham cracker pie crust in the pie pan.

5 from 1 vote

No Bake Apple Pie With Graham Cracker Crust

My no bake apple pie with a graham cracker crust is filled with the perfect blend of sweet and tart flavors. It doesn't use the oven at all and works great for Thanksgiving!

Prep Time20

Cook Time10

Chill Time6

Total Time6 30

Course: Desserts

Cuisine: American

Servings: servings

Calories: 528kcal

Author: Samantha Erb

Equipment

Pie Plate

Ingredients

For the Graham Cracker Crust

14 sheets cinnamon graham crackers
2 tablespoons granulated sugar
6 tablespoons salted butter melted
2 tablespoons honey

For the Apple Layer

¼ cup cold water
1 ounce unflavored gelatin
1 ½ cups apple cider
2 cups green apple sliced
½ cup light brown sugar packed
1 tablespoon lemon juice
1 teaspoon apple pie spice

For the Streusel

1 cup almond flour
1 cup quick cooking oats
½ cup light brown sugar packed
½ teaspoon ground cinnamon
4 tablespoons salted butter melted

Instructions

For the Crust

Place the graham crackers and granulated sugar in a food processor and pulse until they have the same consistency as sand.
Transfer the graham cracker crumbs to a bowl and stir in the butter and honey.
Lightly grease a 9” pie pan with nonstick cooking spray and press the crust into an even layer on the bottom and sides of the pan.
Place in the refrigerator to chill.

For the Apple Layer

Place the cold water in a medium saucepan and sprinkle the gelatin over it. Allow it to sit for 5 minutes to bloom.
Next, add the apple cider and place the pan over medium heat. Whisk it until the gelatin is completely dissolved.
Add the sliced apple, brown sugar, lemon juice, and apple pie spice. Cook for 15-18 minutes or until the apples are fork-tender.
Set the apple filling aside and allow it to cool to room temperature, about 45 minutes.
Then, spoon the apples into the crust, making sure to spread them out evenly. Gently pour the liquid over the apples.

For the Streusel

In a small bowl, stir together the almond flour, oats, brown sugar, and cinnamon.
Add the melted butter and stir until large clumps begin to form.
Sprinkle the streusel over the apple layer and place the pie in the fridge to chill until completely set– at least 6 hours but preferably overnight.

Notes

Always chill the crust first so it sets and holds its shape before adding the apple mixture.
For the smoothest crust, mix the crumbs, butter, and honey in a bowl until they look like wet sand before pressing them into the pie plate.
To keep the homemade graham cracker crust from sticking, grease the pie pan lightly.
Let the apple mixture cool to room temperature before adding it to the chilled graham cracker crust so the crust won’t come apart. This usually takes about 45 minutes.
For the best texture, let the apple pie chill in the refrigerator overnight. In a pinch, 6 hours is enough, but the longer, the better!
Store leftovers covered tightly or in an airtight container in the refrigerator for up to 3 days.

Nutrition