Apple pie without the crust? Absolutely. This recipe takes the warm, cinnamon-laced essence of a classic apple pie and transforms it into a fuss-free, spoonable delight—like a French clafoutis meeting a Southern cobbler. It’s the ultimate comfort food with a global twist.
Instead of a traditional pastry shell, we let the apples shine, caramelizing them in butter and brown sugar for a deep, almost brûlée-like richness. A touch of nutmeg nods to Dutch apple tarts, while a hint of lemon juice balances the sweetness, just like in a classic tarte Tatin.
This dish is perfect for those craving the cozy nostalgia of homemade pie without the effort of rolling dough. Serve it warm with a scoop of vanilla ice cream, or try it chilled for a pudding-like indulgence. Either way, it’s proof that sometimes, simplicity makes for the most unforgettable bites.
What I Didn’t Expect About This Recipe?
- It’s shockingly quick to make. No dough chilling, rolling, or blind baking—just caramelized apples and a simple batter, ready in under an hour.
- It works as both dessert and breakfast. The custardy texture makes it feel decadent for dessert, but it’s just as satisfying with a dollop of Greek yogurt in the morning.
- You can play with spices and textures. Swap in cardamom for a chai-like twist or add toasted nuts for crunch—each variation feels like a new discovery.
- It keeps surprisingly well. Unlike traditional pie, this version doesn’t get soggy overnight, making it a great make-ahead treat.
- The taste? Like autumn in a spoonful. Warm, spiced, buttery apples with a silky base—it’s the essence of apple pie, minus the extra work.
Crustless Apple Pie Recipe
Equipment
- 9-inch pie plate
- Mixing bowls
- Spoon or spatula
- Microwave-safe container (for reheating)
- Oven
- Measuring spoons and cups
Ingredients
- 1 tsp cinnamon
- 2½ cups cooking apples
- ½ cup chopped pecans toasted
- 1 egg slightly beaten
- ½ tsp salt
- ¾ cup sugar
- 1 tsp lemon juice
- 1 tbsp granulated sugar
- 10 tbsp butter melted
Instructions
- Lightly grease a 9-inch pie plate and fill it with 2 1/2 cups of cooking apples, ensuring the plate is about two-thirds full.
- Drizzle with 1 teaspoon of lemon juice, stirring to coat the apples.
- Sprinkle with 1 teaspoon of cinnamon and 1 tablespoon of granulated sugar, then combine.
- In another bowl, mix 10 tablespoons of butter with 3/4 cup of sugar.
- Stir in a beaten egg, 3/4 cup + 1 tablespoon of flour, and 1/2 teaspoon of salt.
- Add 1/2 cup of chopped pecans, then spread the batter over the apples.
- Bake at 350˚F for 45-50 minutes, or until golden brown.
- For neat slices, chill the pie for 2-3 hours before slicing.
- Reheat individual slices in the microwave for 20-30 seconds.
- Serve with ice cream or whipped cream.
Notes
- Choose firm apples like Granny Smith or Honeycrisp for the best texture.
- Feel free to substitute pecans with walnuts or almonds for a different flavor.
- For a touch of extra sweetness, add a drizzle of caramel sauce before serving.
| Nutrition | Value |
| Calories | 347kcal |
| Carbohydrates | 40g |
| Fibre | 1g |
| Fat | 20g |
| Protein | 4g |
| Cholesterol | 58g |
Tips To Ease Your Job!
- Prep Ahead: Peel and slice your apples the night before to save time on baking day. Store them in a bowl with a little lemon juice to prevent browning.
- Use Room Temperature Ingredients: Let your butter and egg come to room temperature before mixing for a smoother batter.
- Even Baking: Check for even browning by rotating the pie halfway through the baking process to ensure it cooks uniformly.
- Simplify Clean-up: Line your pie plate with parchment paper for easier cleaning after baking, especially if some of the topping spills over.
- Quick Cooling: If you’re in a rush, place the pie in the fridge for a quick chill instead of waiting hours for it to cool completely.
