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
- 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
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?