No bake Apple Pie with Graham Cracker Crust 
Prep Time: 30 minutes
Resting time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 5
Ingredients:
Apple Pie Filling
650 g (5 cups) Apple measured after being peeled, cut into identical pieces
Freshly squeezed lemon juice. Sprinkle the apples straight after cutting
150 g (¾ cups) Sugar, Granulated sugar or Brown sugar
90 g (½ cups) Unsalted butter
1 teaspoon Cinnamon or a mix of cinnamon, ginger, and nutmeg
16 g (2 tablespoons) Corn starch
Crust
200 g (3 cups) Biscuit crumb eg, Graham cracker crumb, Digestive biscuits, Biscoff cookies, etc.
90 g (½ cups) Unsalted butter, melted
Pinch of salt
Decoration
75 g (⅓ cups) Mascarpone 42%+ fat
60 g (¼ cups) Heavy Cream 36% fat
20 g (2 tablespoons) Powdered sugar, sifted
Directions:
Apple pie filling:
Peel and cut apples into small identical pieces, and sprinkle the apples with some freshly squeezed lemon juice to avoid browning.
Place apples with the rest of the ingredients into a saucepan and cook the mixture for about 8-10 minutes on medium heat.
Only cook the apples until they slightly soften; make sure you do not overcook the mixture.
Once the apples are cooked, remove them from the sauce and drain.
Take a small amount of sauce out into a separate bowl and mix with the corn starch until the starch is fully mixed in.
Pour the mixture back into the saucepan and thicken the apple sauce for 2-3 minutes, mixing constantly.
Let the mixture come to room temperature while preparing the filling.
Crust:
Start with melting butter in the microwave, then let it cool slightly while preparing the biscuit crumbs.
Biscuit crumbs can be made in a food processor or by using a zip bag and rolling pin. Mix crumbs with warm but not hot butter and a pinch of salt until they come together.
Line a loose base pie tin with the mixture and press it flat evenly and tightly, starting with the side, then moving onto the bottom. If the mixture is too runny, place it in the fridge for a few minutes.
Once the crust is evenly distributed, place it into the freezer for 15 minutes
Assemble:
Pour room temperature apple pie filling into the frozen Graham cracker Pie crust, smooth the top, and let it rest 4 hours in the fridge to fully set.
Decoration:
Whip up mascarpone, heavy cream, and powdered sugar with an electric hand mixer for 2-3 minutes, then with the help of a piping bag and star nozzle tip, pipe decoration all around the pie.
Serve shortly, perhaps with a scoop of vanilla ice cream.
Store refrigerated for 2-3 days.
Notes:
It’s important to cut the apples into identical-sized pieces so that they cook evenly and you don’t end up with some apples overcooked and others undercooked.
If the pie filling seems too runny, add a little more cornstarch to the mixture. If it seems too thin, you can add a tiny bit of water or juice.
Freeze the crust for at least 15 minutes to ensure that it holds its shape before adding the apple filling.
Nutritional Facts:
Calories: 561kcal | Carbohydrates: 55g | Protein: 2g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 25mg | Potassium: 201mg | Fiber: 3g | Sugar: 43g | Vitamin A: 1357IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 0.4mg
Recipe courtesy of Spatula Desserts.com