{No-Crust} apple pie

I’ve finally found the perfect apple pie recipe. It’s perfect because you don’t have to make a crust.

That’s right, all of the glory and none of the pain. In a small kitchen, even a simple pie crust is typically out of the question. Really anything that requires rolling out dough usually gets vetoed. So when my good friend Vanessa shared this recipe with me, I knew I’d found my perfect match. It’s called a “Swedish” Apple Pie. I don’t know if they really make this in Sweden, but if they do, I’d like to visit immediately. Instead of making a pie crust, you just whip together a batter and spread it on top of the sliced apples. As it bakes, the batters seeps down to the pie plate, creating a perfectly simple, totally sliceable, delicious apple pie. It tastes like an apple pie with a big, crumbly sugar cookie on top. Not quite your grandmother’s traditional recipe, but if you are as crust-averse as I am, this is the pie for you.

Many thanks to my friend Vanessa, who is a wonderful Italian cook and master gardener, for sharing this recipe she inherited from her mom, who was also a wonderful Italian cook and master gardener. I made a few small tweaks and it’s my new go-to autumn pie. The prep time takes 10-15 minutes, making it a quick dessert that you could even whip up on a weeknight or for last-minute dinner parties.

No-Crust Apple Pie
Ingredients

  • 3 medium apples (or 4 smaller ones)
  • 1 tbsp + 1 cup white sugar
  • 1/2 tsp cinnamon
  • 3/4 cup unsalted butter, halfway melted
  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose or pastry flour
  • 1 egg

Directions

Grease a 9-inch pie plate and set aside. Peel your apples and slice thinly. Don’t even worry about appearances, just slice ’em up and fill the pie plate until it is 2/3 full. Reserve a few slices for garnish, if desired.

Sprinkle the sliced apples with 1 tablespoon of sugar and the cinnamon and toss a little in the pie plate. In a mixing bowl, combine the butter (which should be part melted, part softened… you know what I mean?), 1 cup sugar, the flours and the egg. Feel free to add in nuts here. Using a plastic spatula, spread the flour mixture over the top of the apples.

Bake for 50 minutes at 350 degrees. Remove from oven, let cool for 5 minutes and arrange leftover apple slices on top to distract people from how quick and easy this pie is.

As with all apple pies, this goes well with a scoop of vanilla bean ice cream or even a slice of cheddar cheese. Do you guys ever eat apple pie with cheddar? I love the combination, because I always love having apples and cheddar as a fall snack. I even made an apple pie crust one time that had cheddar baked right into it. I think a slice of this would also go well with one of these seasonal apple cider cocktails, don’t you?

25 Comments Add yours

  1. Dianna says:

    this is great. More options in my pie challenged world. Thanks Christine, I will try this next time I need a dessert.

  2. Katie says:

    Duh! How come I never thought of this? I have a recipe just like this – except you use cranberries instead of apples. Brilliant!

  3. Britin F. says:

    Love this because I also am averse to making pie crusts! Weird, I know. Nick and I have been talking about making Apple Cheddar Scones for 2 weeks now and we’re going apple picking tomorrow. 🙂

  4. Deanna says:

    AWESOME! Yes! I love this. Britin – have fun picking! It seriously loses it appeal after living on an apple farm for 3.5 years! Also – cheddar+apple anything=tastiness.

  5. Liz says:

    Yum! I have a similar if not identical recipe in one of my recipe journals… not sure where I got it but it is one of our favorites. Jason really likes it when I add a streusel-y topping, like a hybrid apple crisp.

  6. Becky says:

    I love the sound of this. Your description of an apple pie with a sugar cookie-esque topping had me. If it wasnt 11:30pm I would try to make this tonight…ok fine, maybe I still will. Looks great Christine!!

  7. jenh718 says:

    Looks good. Makes me think of clafoutis.

    There’s also this or a variation of this http://www.food.com/recipe/my-no-roll-pie-crust-51537 No rolling required.

  8. Dianna says:

    I just made this, it is fabulous. I want to eat the whole thing, but will stop myself. I might make it a tad less sweet next time, but that is just a matter of personal taste. Thanks!

    1. Dianna says:

      I have made this three times in the last month. It is one of my new favorites.

  9. Jennifer H says:

    Thank you, Christine. I am pie-crust challenged (or lazy?) so I was excited to try this approach. I told my husband as we were prepping it, “If this works out, you will have more pie in your life.” Well, now I have to follow through on that promise because this pie is delicious and easy (and adaptable for other fillings). No more excuses!

  10. recipeshared says:

    this reminds me of swedish apple pie….

    1. Christine says:

      It is Swedish Apple Pie!

  11. Beauty!
    I am always in favor of apple crisps over pies: mix oats, honey and butter in any quantity and place on top of apples. Cook. Done!

  12. ana says:

    my family– we are croatian– makes this dessert, we call it apple pita & cook in a square dish. it never lasts long in our house!🙂

  13. Molly says:

    So grateful Marissa at Food In Jars posted the link to this recipe…what a yummy idea. Another reason to love the Swedish (as if Ikea isn’t enough!). Mine will not be as totally delicious as yours because I had to make some dietary changes but it is baking right now and looks very promising. Thank you!

  14. tim says:

    Hi all,
    Just let u know my dad is gluten-free (celiac disease). I used a gluten-free flour mix in stead of flour in all my baking,
    Now making gluten free pie crust is hard rolling and making a nice looking pie. so I going to try this out and see what happens. plus if u put nuts in the cake add a half tea spoon of cinnamon to it that give it a nice hint.

    1. Christina says:

      Tim,

      I’ve made this recipe numerous times Gluten-Free. Its terrific!

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