In a medium bowl, use a fork to mix and combine the graham cracker crumbs, sugar, and melted butter.
Press the crumb mixture firmly into the sides and bottom of a 9-inch pie dish. Place the crust in the refrigerator to chill while you prepare the filling.
For the apple pie filling
In a large saucepan over medium-high heat, whisk to combine the lemon jello mix, cinnamon, and 1 ½ cup of water. Add the apples and bring to a boil, stirring occasionally. Once the mixture begins to boil, reduce heat to medium-low, cover, and simmer until apples are tender, about 6-8 minutes.
Meanwhile, add the pudding mix and remaining ¼ cup water to a small bowl and whisk to combine.
Stir the pudding mixture into the apple mixture and cook until thickened, about 1 minute, stirring frequently.
Remove the apple mixture from the heat and pour into the prepared graham cracker crust.
Allow to cool for 30 minutes at room temperature and then refrigerate for at least 4 hours before serving.
Notes
Serve pie chilled or heat individual servings in the microwave if you prefer it warm.
Top with whipped cream, vanilla ice cream, or caramel sauce before serving, if desired.
Store leftover apple pie in the refrigerator for up to 4 days.
You can use a premade graham cracker crust to save time.