A no bake apple pie?! Yup…and all made from scratch (except the granola topping). A THICK Nilla Wafer cookie crust, homemade stovetop apple pie filling, all topped off with my favorite granola! It’s a super easy recipe. Dare I say fool proof??? Yes…I am saying it. Fool proof!!
I am so excited to share this easy recipe with you, because if you have a fear of apple pie baking, you will have nothing to worry about when no-baking this pie up! In all honesty, I did do a little baking with this recipe though. I like a crispy, crunchy cookie crust, so I baked my crust before filling it with my apple pie filling. So I have included instructions on making the crust no bake or baked 🙂
The stovetop apple pie filling was easy and fun to make. The mixture will look thin at first when you start cooking the filling. Don’t worry! The filling will thicken up once it’s done cooking on the stovetop. I thought I had totally failed until all of a sudden…the mixture thickened!
Make your Nilla Wafer crust first, and either bake it and cool completely, or don’t bake it and just place the pie crust in the freezer for 3-hours to firm up.
While your pie crust is cooling, make the apple pie filling. Cool the apple pie filling before adding it onto your pie crust.
Once your crust and apple pie filling have cooled, it’s time to put everything together. Instead of making a crumb topping for the top of my no bake pie (because then I would have to bake it…) I topped my pie with My Favorite Indulgence Classic Almond Granola. Use your favorite store bought granola, or if you want to try some AMAZING granola, check out My Favorite Indulgence online. They sell granola varieties without nuts too!!
No Bake Apple Pie with Granola ToppingPrint Recipe
- THICK NILLA WAFER CRUST:
- 10 tablespoons unsalted butter
- 2-1/2 cups Nilla Wafer fine cookie crumbs
- 1/4 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 teaspoon ground cinnamon
- pinch of nutmeg
- APPLE PIE FILLING:
- 5 apples, peeled, cored, and sliced into thin slices (I used Pink Lady Apples)
- 1 cup water, divided
- 2 tablespoons lemon juice
- 3 tablespoons cornstarch
- 1/4 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- pinch of ground ginger
- 1/2 cup white granulated sugar
- 1/4 cup light brown sugar, packed
- 1 (10-ounce) package of granola (I used My Favorite Indulgence Classic Almond Granola)
PIE CRUST: If baking your pie crust, preheat oven to 350-degrees.
Spray pie tin or dish with baking spray and set aside. In the microwave, melt the butter in a medium sized bowl. Remove the melted butter from the microwave and add the Nilla Wafer crumbs, white and brown sugars, cinnamon and nutmeg to the butter. Use a fork to stir until all ingredients are completely incorporated.
Pour crust mixture into prepared pie dish and use the bottom of a glass (or your hand) to evenly spread the crumbs on the bottom and sides of the pie dish, firmly packing the crumbs to the pie dish. If baking your crust, bake in 350-degree oven for 15-minutes. Remove pie crust from the oven and set on a wire rack to cool completely before adding the apple pie filling.
If going no-bake, place crust in the freezer for 3-hours to firm up.
APPLE PIE FILLING: In a small bowl, add the peeled, cored and sliced apples with 3/4 cup water and lemon juice.
In a medium pot on the stovetop over medium-low heat, add 1/4 cup water and the cornstarch. Whisk until combined. Add the nutmeg, cinnamon, ginger and white and brown sugars to the pot, whisking the ingredients in to the cornstarch mixture.
Add the bowl containing the apples, water and lemon juice into the pot. Stir until all ingredients are incorporated. Filling will look thin (this is normal). Allow filling to cook over medium-low heat, stirring occasionally, until apples become fork tender and the filling has thickened up.
Once filling has thickened and apples are at your desired tenderness, remove the pot from the stove and transfer the apple filling into a bowl to cool. Allow pie filling to cool completely before adding into your prepared pie crust.
TOPPING: Top apple pie with granola. Cover pie with plastic wrap and place in the refrigerator to set.
Store pie in the refrigerator, covered. Pie can be eaten the same day it is made, but is even more amazing the second and third days!
Here’s the apple pie before the granola topping:
All topped and ready to go!
This pie is even better the next day, after all the flavors have a chance to marry. So go ahead and make this ahead of time for your next Fall party!
What’s your favorite apple pie recipe?! So many different options with different crusts, different apples, different toppings!!