Check out this super easy recipe for Crustless Apple Pie, also known as Swedish apple pie! You won’t need any fancy equipment or skills to make it—it’s quick and foolproof.
Imagine sinking your teeth into a slice of this pie. Every bite is packed with juicy, cinnamon-spiced apples, and the topping. It’s not your typical pie crust—it’s thicker, chewier, and more like the topping you’d find on an Apple Crisp. Trust me, if you’re into texture, this dessert is for you!
If you’ve got any leftovers (which is a big if!), you can store them at room temperature for up to 5 days. No need to stick it in the fridge—that’ll just dry out the crust and suck the moisture out of the apples. Enjoy it as is or take it to the next level with a scoop of ice cream and a drizzle of salted caramel sauce—yum!
Crustless Apple Pie Recipe
Equipment
- 9-inch pie plate
- 2 mixing bowls
- Dry ingredient measuring cups
- Measuring spoons
- Cooling rack
Ingredients
- 2 to 3 Baking apples peeled, cored, and sliced
- 2 tbsp Lemon juice
- 2 tbsp Maple syrup
- ½ cup All-purpose flour
- ¼ tsp Salt
- 2 tbsp Brown sugar
- 4 tbsp Butter at room temperature
Instructions
- Preheat your oven to 375°F.
- Toss the apple slices with lemon juice in a mixing bowl.
- Place the apple slices in a buttered 9-inch pie pan.
- Drizzle the maple syrup over the apples.
- In another mixing bowl, combine the flour, salt, and brown sugar.
- Add the room temperature butter to the dry ingredients, but don’t overmix. You want the texture to be crumbly.
- Scatter the crumble mixture over the apples.
- Bake for 30 to 45 minutes until the top is a crispy golden brown.
- Let it cool for 20 minutes before serving, or dig in right away if you can’t resist the temptation!
Notes
- If you’re a hardcore apple fan, go for three! But if you’re like me and adore the crumble, two large apples are just perfect. Keep in mind, though, that two might not fully cover the pie plate, which is cool if you’re more into the crumble part.
- Try to snag fresh, in-season apples for your crustless apple pie. Ripe ones will hit you with that wonderful apple smell. Avoid the super hard or greenish-yellow ones—they won’t give you that awesome apple pie taste.
- Choose firm apples without any bumps or holes from critters. You want your apples in top-notch condition for the tastiest pie ever.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 295 kcal |
| Carbohydrates | 45g |
| Protein | 4g |
| Fat | 5g |
| Cholesterol | 27mg |
| Sodium | 80mg |
| Fibre | 3g |
| Sugar | 35g |
Can I Use Less Sugar in the Pie?
While the recipe calls for granulated sugar a few times, reducing it might make the pie too tart because green apples are naturally tart.
Can I Use Brown Sugar Instead of Granulated Sugar?
Using about 1/4 to 1/3 cups of brown sugar instead of 1 cup of granulated sugar in the batter should work fine. However, using all brown sugar would change the texture and flavour of the pie.
Should I Peel Apples For Pie?
Yes, it’s best to peel the apples for a smoother texture in your pie. You could leave the skins on, but then you’ll have bits of apple skin in your finished pie.
