The unbeatable, no‑bake apple pie recipe

This no-bake apple pie, set on a sponge cake base, and topped with a dreamy cream cloud quickly wins hearts and delights the palate. This dessert is a sensation that rarely appears on tables, but once it does, it outshines all others. Make sure you note down this recipe.

The no-bake apple pie, adorned with jelly and smothered under a creamy cloud, rises above all other desserts in its category. It offers a delightful alternative to the traditional, labor-intensive, baked pastries. Unbaked apple pie surprises with its unique flavor, presentation, and incredible finish—this creamy cloud is one not to forget.

An apple pie isn't an apple pie without apples. But which kind should you choose? Crisp, juicy apples might soften too much and become overly juicy. Alternatively, firmer, tart apples might require more sugar. While many people recommend the grey rennet, Antonovka, Ligol, or Pippin are also worthy of consideration.

In the no-bake apple pie, apples are paired with jelly. This brings up the question of the jelly's flavor, so it complements the other tastes in the dessert. Lemon jelly is a surefire fit, but orange or peach would be equally delightful.

The signature ingredient of the no-bake apple pie is the whipped cream mixed with gelatin. To achieve the perfect finish, a few details are crucial. First, opt for either 30 or 36 percent cream. Then, ensure the cream is well-chilled before whipping. Finally, remember to cool the gelatin before adding it to the cream to prevent curdling.

Ingredients:

• 4.4 lbs of tart apples,
• 2 packets of jelly,
• 2 cups of boiling water,
• 0.44 lbs of ladyfinger biscuits,
• 1 cup of milk (can be plant-based),
• 2 cups of 30 percent cream,
• 0.11 lbs of powdered sugar,
• 1 tablespoon of powdered gelatin + 5 tablespoons of boiling water,
• almond flakes for decoration.

Preparation:

1. Wash and peel the apples, then grate them using a coarse grater.
2. Sauté the grated apples until they soften.
3. Mix the jelly with boiling water until dissolved, then add the sautéed apples. Set aside to cool and to slightly thicken.
4. Arrange the biscuits closely in a mold lined with baking paper, briefly soaking each biscuit in milk beforehand.
5. Spread the thickening jelly-apple mixture over the soaked biscuits. Refrigerate.
6. Dissolve the gelatin in boiling water.
7. Whip the chilled cream with sugar until it begins to stiffen, then add the cooled, dissolved gelatin, continuing to stir.
8. Spread the prepared cream over the apple layer. Sprinkle with roasted almond flakes.