Crustless Apple Pie
User Reviews
4.7
Crustless Apple Pie
Description
This Crustless Apple Pie begins by coating peeled, thinly sliced apples with sugar, lemon juice, and cinnamon, creating a flavorful fruit base. A dense batter enriched with sugar, flour, cinnamon, nutmeg, cloves, egg, melted butter, and vanilla (with optional almond extract) is folded together gently to avoid toughness. The batter spreads over the apples in a greased pie dish before baking at 350°F.
The pie bakes until set with a thick cakey topping contrasting the tender apple layer beneath. Using a mix of Granny Smith and firmer red apples provides tartness and sweetness along with structural integrity during baking, preventing the apples from becoming too mushy.
Once cooled slightly, the pie can be enjoyed on its own or with vanilla ice cream. It stores well at room temperature in an airtight container for up to five days or freezes for longer storage. Avoid refrigeration as it may dry out the pie.
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 cloves optional and to taste, ground
- ¼ teaspoon ground nutmeg optional and to taste
- 1 egg large
- 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
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
- Use a combination of tart Granny Smith and firm red apples such as Pink Lady for best texture and flavor.
- Do not use soft apples like Red Delicious to avoid mushy filling.
- Store leftovers airtight at room temperature for up to five days or freeze for up to three months; avoid refrigeration to prevent drying.
- Handle the batter gently to avoid overmixing which can toughen the topping.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.7
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