Crustless Apple Pie
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4.7
93 reviews
Excellent
Crustless Apple Pie
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🍎🍏🍁 Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe! It's loaded with cinnamon-spiced apples in every bite, dense, chewy, hearty, and is next level when topped with ice cream and salted caramel sauce!
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Ingredients
Apples
- 3 cups thinly sliced peeled apples*
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 to 2 teaspoons ground cinnamon
Batter
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 to 2 teaspoons cinnamon
- ¼ teaspoon salt
- ¼ teaspoon ground cloves optional and to taste
- ¼ teaspoon ground nutmeg optional and to taste
- 1 large egg
- ½ cup unsalted butter, melted
- 2 teaspoons vanilla extract or to taste
- ½ to 1 teaspoon almond extract optional; or to taste
Topping
- 1 tablespoon granulated sugar
- ½ teaspoon ground cinnamon or to taste
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Instructions
- Preheat oven to 350F.
- Apples - To a medium bowl, add the sliced apples, evenly sprinkle the sugar, lemon juice, cinnamon, and toss very well to combine with a rubber spatula.
- Spray a 9-inch round pie plate very well with cooking spray and transfer the apple mixture into the pie dish, smoothing and evening out any apples that are jetting up so you have a relatively flat layer of apples, although it doesn't need to be perfect; set aside.
- Batter - To a large mixing bowl, add the 1 cup granulated sugar, flour, cinnamon, salt, optional cloves/nutmeg, and whisk to combine.
- Add the egg, melted butter (Tip- make sure it's not scalding hot or you will scramble the egg and have to start over), vanilla, optional almond extract, and using a large rubber spatula, fold the mixture together. Tips - Try not to overmix and overstir which over develops the gluten and makes the finished dessert tougher. This is a very dense and thick mixture, don't be alarmed.
- Turn the batter out over the apples in the pie dish. Tips - I find it easiest to take about 1/4 of the batter mixture in my hand, press it over the top of 1/4 of the surface area of the apples in the pie dish, and then repeat; until the batter is used and the apples are covered. Smoosh it together as best you can and it will even out in the baking process. Leave a bare perimeter of about 1/2-inch from the edge of the pie dish so that the batter doesn't stick or burn.
- Topping - Evenly sprinkle the batter layer with 1 tablespoon additional granulated sugar and 1/2 teaspoon cinnamon.
- Bake for about 55 minutes. Start checking at 45 minutes, but don't be surprised if your dessert takes up to 65 or 70 minutes to cook through. Crustless Apple Pie is done when the batter or dough on the top is done, set, and lightly golden brown. If in doubt, insert a toothpick into the interior of it, which should come out clean. Additionally, you should see the faint bubbling of apple juices and cinnamon around the periphery of your baking dish, another signal it's likely done.
- Allow apple pie to cool in the baking dish for about 30 minutes, or until desired, before serving. Serving suggestions include vanilla (bean) ice cream, Cool Whip or whipped topping, caramel or salted caramel sauce.
Notes
- *Apples
- In this crustless apple pie, I used 3 green Granny Smith apples + 1 red Pink Lady apple.
- You could do 2 green + 2 red apples if you like, or just use all green apples.
- You want about 3 cups of thinly sliced, peeled apples total.Green Apples – Granny Smith is the obvious choice
- Red Apples – Firm red apples such as Pink Lady, Braeburn, Fuji, Honeycrisp, or similar. Do not use something like a Red Delicious which is too mushy and mealy.
- Green apples are more tart than red, but they are also very firm, which is important when baking with apples so they don’t turn to total mush.
- Storage: Extra apple pie will keep airight at room temp for up to 5 days or in the freezer for up to 3 months. I do not recommend storing it in the fridge because it will dry out and harden.
- Extra apple pie will keep airight at room temp for up to 5 days or in the freezer for up to 3 months. I do not recommend storing it in the fridge because it will dry out and harden.
- Adapted from my own Crustless Pie Recipes
Nutrition Information
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Serving
1serving
Calories
219kcal
(11%)
Carbohydrates
49g
(16%)
Protein
3g
(6%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Cholesterol
25mg
(8%)
Sodium
83mg
(3%)
Fiber
2g
(8%)
Sugar
35g
(70%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 219 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 219kcal | 11% |
| Carbohydrates | 49g | 16% |
| Protein | 3g | 6% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Cholesterol | 25mg | 8% |
| Sodium | 83mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 35g | 70% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
93 reviews
Excellent
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