Icebox Apple Pie Recipe

5 1 1
Icebox Apple Pie Recipe
Icebox Apple Pie Recipe photo by Taste of Home
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Icebox Apple Pie Recipe

Read Reviews
5 1 1
Publisher Photo
This is great apple country and a lot of people drive many miles to pick their own. This recipe is very handy because I can make it in about 15 minutes.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Cook: 10 min. + chilling

Ingredients

  • 4-1/2 cups sliced peeled tart apples
  • 1-1/2 cups water
  • 1 tablespoon butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (3 ounces) peach or orange gelatin
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 pastry shell (9 inches), baked
  • TOPPING:
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons sugar

Directions

In a large saucepan, combine the apples, water, butter, cinnamon and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the apples are tender. Gradually stir in gelatin and pudding; bring to a boil. Remove from the heat; let stand 5 minutes.
Pour into pie shell. Combine topping ingredients; sprinkle over filling. Chill 3-4 hours or until firm. Yield: 6-8 servings.
Originally published as Icebox Apple Pie in Country August/September 1995, p49

Nutritional Facts

1 slice: 272 calories, 10g fat (5g saturated fat), 13mg cholesterol, 234mg sodium, 44g carbohydrate (27g sugars, 1g fiber), 2g protein.

  • 4-1/2 cups sliced peeled tart apples
  • 1-1/2 cups water
  • 1 tablespoon butter
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 package (3 ounces) peach or orange gelatin
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 pastry shell (9 inches), baked
  • TOPPING:
  • 1/4 cup graham cracker crumbs
  • 1 tablespoon butter, melted
  • 1-1/2 teaspoons sugar
  1. In a large saucepan, combine the apples, water, butter, cinnamon and nutmeg; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until the apples are tender. Gradually stir in gelatin and pudding; bring to a boil. Remove from the heat; let stand 5 minutes.
  2. Pour into pie shell. Combine topping ingredients; sprinkle over filling. Chill 3-4 hours or until firm. Yield: 6-8 servings.
Originally published as Icebox Apple Pie in Country August/September 1995, p49

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MY REVIEW
mkfrazier User ID: 4922365 33546
Reviewed Jan. 21, 2011

"This pie is delicious! I've made it several times and have tried orange gelatin as well as peach. The orange imparts a stronger flavor, but seems to compliment the apples a little better than the peach. I back off on the nutmeg, but that's a personal choice. Tart varieties of apples work best, but I did make it once with a combination of Fuji and Honey Crisp (I know!), It was quite sweet. One last note, I use sugar-free gelatin to reduce the calories. Just excellent!"

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