If you are craving apple pie in the summer, but don't want to turn on your oven, then this is your pie. It is surprising how the flavors really come together and you never have to turn on your oven. Or maybe baking isn't really your thing. Maybe you think there is too much involved in making an apple pie totally from scratch, then this is your pie! The other bonus? Hardly any dishes are dirtied making this. And I love that. So this goes at the top of my weeknight dessert list for sure! This dessert recipe was adapted (with some changes) from Gooseberry Patch's latest cookbook, Game-Day Fan Fare. Recipe submitted by Deanna P.L. of NC.
5 apples (about 3 pounds), peeled, cored and thinly sliced
1 3/4 cup water, divided use
1 (3 oz.) lemon Jell-O
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1 (3 0z.) package Cook & Serve vanilla pudding
1 (10-inch) graham cracker crust
crushed cinnamon graham crackers, for topping
Note: You want to look for the Graham Cracker Crust that says "2 extra servings." This will be a 10-inch crust
In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, dry lemon Jell-O mix, cinnamon and nutmeg.
Simmer for about 4 to 6 minutes, until apples are tender. Stir in dry pudding mix and add remaining 1/4 cup water.
Cook and stir for about 2 minutes, or until mixture is thickened (like syrup.) Remove from heat. Spoon filling into crust.
Letting it set is really important. It will thicken and set as it cools in the fridge so it's important you give it time to completely cool. Then prepare the topping. Take about 4-5 graham cracker squares and place in a Ziploc bag.
Crush the crackers using a rolling pin or some other heavy object. Sprinkle crushed graham crackers over cooled pie.
Slice and serve.
Note: If you prefer your pie warm, you can always put your slices of pie (on a microwave-safe plate) and heat for a few seconds until warmed through. And serve with a good dollop of ice cream!
Printable Recipe Here