Sometimes called Swedish apple pie, this EASY recipe for apple pie without a traditional pie crust is a FAST, foolproof, no-mixer recipe! It's loaded with cinnamon-spiced apples in every bite, dense, chewy, hearty, and is next level when topped with ice cream and salted caramel sauce!
Prep Time15 minutesmins
Cook Time55 minutesmins
Total Time1 hourhr10 minutesmins
Course: Dessert
Cuisine: American
Keyword: apple pie without a crust, crustless apple pie, no crust apple pie, Swedish apple pie
Servings: 8
Calories: 219kcal
Author: Averie Sunshine
Ingredients
Apples
3cupsthinly slicedpeeled apples*
2tablespoonsgranulated sugar
1tablespoonlemon juice
1 to 2teaspoonsground cinnamon
Batter
1cupgranulated sugar
1cupall-purpose flour
1 to 2teaspoonscinnamon
¼teaspoonsalt
¼teaspoonground clovesoptional and to taste
¼teaspoonground nutmegoptional and to taste
1large egg
½cupunsalted butter, melted
2teaspoonsvanilla extractor to taste
½ to 1teaspoonalmond extractoptional; or to taste
Topping
1tablespoongranulated sugar
½teaspoonground cinnamonor to taste
Instructions
Preheat oven to 350F.
Apples - To a medium bowl, add the sliced apples, evenly sprinkle the sugar, cinnamon, and toss very well to combine with a rubber spatula.
Spray a 9-inch round pie dish very well with cooking spray and transfer the apple mixture into the pie dish, smoothing and evening out any apples that are jetting up so you have a relatively flat layer of apples, although it doesn't need to be perfect; set aside.
Batter - To a large mixing bowl, add the 1 cup granulated sugar, flour, salt, optional cloves/nutmeg, and whisk to combine.
Add the egg, melted butter (Tip - make sure it's not scalding hot or you will scramble the egg and have to start over), vanilla, optional almond extract, and using a large rubber spatula, fold the mixture together. Tips - Try not to overmix and overstir which over develops the gluten and makes the finished dessert tougher. This is a very dense and thick mixture, don't be alarmed.
Turn the batter out over the apples in the pie dish. Tips - I find it easiest to take about 1/4 of the batter mixture in my hand, press it over the top of 1/4 of the surface area of the apples in the pie dish, and then repeat; until the batter is used and the apples are covered. Smoosh it together as best you can and it will even out in the baking process. Leave a bare perimeter of about 1/2-inch from the edge of the pie dish so that the batter doesn't stick or burn.
Topping - Evenly sprinkle the batter layer with 1 tablespoon additional granulated sugar and 1/2 teaspoon cinnamon.
Bake for about 55 minutes. Start checking at 45 minutes, but don't be surprised if your dessert takes up to 65 or 70 minutes to cook through. Crustless Apple Pie is done when the batter or dough on the top is done, set, and lightly golden brown. If in doubt, insert a toothpick into the interior of it, which should come out clean. Additionally, you should see the faint bubbling of apple juices and cinnamon around the periphery of your baking dish, another signal it's likely done.
Allow apple pie to cool in the baking dish for about 30 minutes, or until desired, before serving. Serving suggestions include vanilla (bean) ice cream, Cool Whip or whipped topping, caramel or Salted Caramel Sauce. Extra apple pie will keep airight at room temp for up to 5 days or in the freezer for up to 3 months. I do not recommend storing it in the fridge because it will dry out and harden.
*ApplesIn this crustless apple pie, I used 3 green Granny Smith apples + 1 red Pink Lady apple.You could do 2 green + 2 red apples if you like, or just use all green apples.You want about 3 cups of thinly sliced, peeled apples total.Green Apples – Granny Smith is the obvious choiceRed Apples – Firm red apples such as Pink Lady, Braeburn, Fuji, Honeycrisp, or similar. Do not use something like a Red Delicious which is too mushy and mealy.Green apples are more tart than red, but they are also very firm, which is important when baking with apples so they don’t turn to total mush.