Crustless apple pie is the easiest apple pie recipe ever. You simply mix the topping ingredients in a pot, pour it over the sliced apples, and bake. Effortless!
I grew up thinking that if I unscrewed my belly button my bum would fall off. That’s one of the funny things that parents tell their small children to be funny, and to keep them from playing with their belly buttons.
There are all sorts of funny old sayings that suddenly make sense when you grow up but one old-fashioned phrase I never understood was “easy as pie”. Making a traditional pie usually takes a bit of effort if you’re using homemade pastry. There’s the pastry rolling and fitting and crimping. My mom’s crustless apple pie, however, is different.
It really is easy. You simply mix the topping ingredients in a pot, pour it over sliced apples and bake. The result is a rich and delicious pie that is quite effortless.
It really is easy. You simply mix the topping ingredients in a pot, pour it over sliced apples and bake. The result is a rich and delicious pie that is quite effortless.
My mom discovered the recipe in a magazine published by a grocery chain in Maine. The recipe was submitted by a reader who said it was a family favourite. It has become a favourite in our house too, because it’s so yummy and simple.
We have been baking it with local Cortland apples but any good pie apples will do. Be sure to use a deep-dish pie plate.
Have you ever made an apple galette? That’s another “easy as pie” apple pie recipe. Here’s my go-to recipe, including a flaky pie crust made in the food processor.
Crustless Apple Pie is the Easiest Pie
Course: DessertDifficulty: Easy8
servings20
minutes45
minutes1
hour5
minutesIngredients
5 apples, peeled, cored, and cut into 1/2″-thick wedges
1 tsp. cinnamon
1 Tbsp. fancy molasses
1 cup sugar
¾ cup butter
1 cup all-purpose flour (can use half whole wheat)
1 large egg, room temperature
1/4 tsp. salt
Directions
- Pre-heat oven to 350 F. Fill a deep 9” or 10″ pie dish with the sliced apples and sprinkle with cinnamon and molasses.
- In a medium saucepan melt butter. Remove from heat and whisk in sugar.
- Add flour then egg, and salt and stir until combined.
- Pour mixture evenly over apples and bake until golden brown, 45 minutes to 1 hour.
Do you have any experience with or any thoughts on if this would work with a gluten-free flour such as Bob Red Mills 1:1? Thanks!
Hi Cyndi, Haven’t tried the crustless apple pie with GF flour but it’s definitely worth a try. Because the topping bakes up more cake-like it should work.
Hi Bridget, is this dessert best served freshly baked, room temperature or chilled?
Hi Liz, I love it room temp or freshly baked.