No-Bake Apple Pie (+Video)
It may sound strange but it is possible to make a delicious no-bake apple pie! It whips up in minutes and tastes wonderful! Perfect for summer!
A SIMPLE APPLE PIE RECIPE
Now, I know you are reading the title of this recipe and thinking, “No way! There is no such thing as a no-bake apple pie. And if there is such a thing, how can it taste good?” I know, I know. But I am telling you, this pie is really good. 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.
NO OVEN NEEDED!
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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- apples
- water
- lemon Jell-O
- cinnamon
- nutmeg
- Cook & Serve vanilla pudding
- graham cracker crust
- crushed graham crackers
*Note: You want to look for the Graham Cracker Crust that says “2 extra servings.” This will be a 10-inch crust.
HOW TO MAKE NO-BAKE APPLE PIE:
In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, dry lemon Jell-O mix, cinnamon and nutmeg. Bring to a boil then reduce heat to low.
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. Allow to cool on countertop. Then cover and refrigerate overnight.
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. Top with whipped cream (optional.)
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!
CRAVING MORE APPLE RECIPES?
No-Bake Apple Pie (+Video)
Ingredients
Instructions
- In a large saucepan, over medium heat, combine apples, 1 1/2 cups water, lemon Jell-O mix, cinnamon and nutmeg.
- Bring to a boil then reduce heat to low. Simmer for about 4 to 6 minutes, until apples are tender.
- Stir in vanilla 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 graham cracker crust.
- Then cover and refrigerate overnight. It will thicken and set as it cools in the fridge so it’s important you give it time to completely cool.
- 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. Top with whipped cream (optional.)
Video
Notes
- 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!
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Originally published: May 2013
Updated & republished: June 2019
I don’t have lemon jello but I have gelatin can I use that with maybe some lemon juice?
I haven’t tried it but it seems like it might work. Or you could perhaps use lemon extract.
It was yummy. A hit with the kids. Very easy to make. I used a mix of Mutsu, Russet and Fuji apples.
Could you use a streusel topping instead of the graham crackers?
I have made this pie 3 times now and it’s better every time, I did not have a pie shell, but I did have graham crackers so I crushed the crackers into an old pyrex meatloaf pan, filled it wth delish apples and raisins, chilled it as required then used more grahams crushed on top best recipe ever, thanks again, so much
I love that you have really taken it and made it your own! Thank you so much for coming back to leave a comment!
it is ridiculously easy to make and even easier to eat!!!
I am Diabetic, and always looking for something sweet. I wonder if you could do this with “sugar-free” pudding and Jello?
Hi! The recipe looks delicious and something id love to try
Roxana, you use a graham cracker crust for this and then crush some to put on the top. Hope this helps.
Made this an even picky son ate every drop
sure be a good take along to make
only thing is i plan to use a few more than 5 apples maybe should have weighed but did not
i made this and it was del, thank u 4 sharing
Where's the whipped cream? 🙂 This looks fabulous and I think my children would love this over a baked pie. Thanks again for an awesome recipe!!!
Hi Brandie, I love the idea behind this recipe, but, being a diabetic, the jello and pudding worry me. Do you think I could use the sugar-free version of both?
Thanks, Linda
Linda, you should be able to substitute with sugar-free. I haven't tried it but I would love to know how it turns our for you if you give it a try!
I'm with the rest of the gals who are saying I LOVE YOUR BLOG! This is such an interesting recipe…and I'm sure it's wonderful, or you certainly wouldn't be sharing it. What a concept! I'm pinning this one and will be trying it soon. Thanks for sharing.
Marsha, thank you so much (hugs). It really is surprisingly good! Hope you love it if you try it!
This Pie looks delicious! =)
Thanks so much!
Thank you Melissa! I appreciate you taking the time to comment 🙂
is there a substitute for the lemon jello that I could use? we aren't a lemon flavor family.
Anonymous, you don't taste the lemon in this. 🙂
Hi Brandie,
I just have to say I love your blog. I've made a few dishes from your posts and so far everything has been easy and delicious. Thank you for all the good recipes. I am excited about this one!
Thank you Elizabeth! I hope this one will be another winner for you! 🙂
You already had my attention at "apple pie" but now you really have my attention at "no bake". Going to give this a try once I pick up some apples. I am in love with the smell of apple pie… mmmm!
Thank you so much Pamela! Be sure to let me know what you think if you try it!
I cheated and went the total lazy way out, I used canned apple pie filling, also made one with peach filling. great for a quik weekend get together and there is almost no mess, I am so ready for the summer potlucks !!
Love your site. Have made some of your poke cakes Big hit. can't wait to try this. I think I'll put like a dutch apple crumb topping on mine
Thank you so very much!! That is so sweet and makes my day to hear!
I love apple pie, but I find it difficult to get the apples soft without burning the crust. Looks like this is a better option. However, I would like to use a pre-baked pie crust instead of the graham cracker crust. Any suggestions on how I might do that? I agree that a dollop of vanilla ice cream along side a slice of this is a must.
Hi Bitsy! That would be very easy to do. You could buy a regular frozen pie crust. On the back of the pie crust, there will be directions on how to prebake the crust for no-bake fillings. Just follow those directions. Normally, it will say to use a fork to poke some holes in the crust, then pop in the oven to bake for about 15-20 minutes. Take it out and then fill with this filling. Hope that helps! I think you are just going to LOVE this filling!
To keep your crust from burning, cover it with strips of aluminum foil while baking. When it's done, just pull the foil off and you'll have perfect crusts.