This easy apple pie is delicious but the best part is there is no pastry crust and it’s delicious!
An updated version of this post can be found here.
I hope you don’t mind but I have yet another amazing apple recipe. It’s apple season after all!
Last weekend we went to Portland Nursery’s annual Apple Festival. It was a perfect Fall day and we had a great time tasting the dozens of different varieties of apples. A few of our favorites were Ambrosia, Cameo, Elstar and Smoothie Golden. The festival is still going on this weekend if you live in Portland!
Since Jim eats 5-6 apples a day on his diet we go through ALOT of apples at our house.
I bought some of the Smoothie Golden to make an apple pie. The Smoothie Golden is a great all-purpose apple – good for everything!
The apples were so pretty with the sunshine reflecting off them I couldn’t resist!
Today’s recipe is my favorite apple pie . Not only is it yummy but if you are not a pie maker and the thought of making a pie crust scares you – this is the recipe for you!
No rolled pie crust – you don’t even need one of those tough store bought ones either.
This version of apple pie is similiar to a French Apple pie with a yummy crumb topping. But not only do you use the crumb topping on top – you also use it for the bottom crust. Yum! Oh and did I mentioned this crumb topping is FULL of butter and sugar – yum, yum!!
My friend Kim Shaw shared this recipe with me years ago and it is the only apple pie I make.
Of course this pie is perfect served alamode!
- 2 C flour
- 1 C sugar
- 1 egg yolk
- 1 tsp baking powder
- 1 C butter, melted
- 7-8 apples - sliced, cored and peeled. I prefer a crisp, tart apple.
- Cinnamon (probably a tablespoon or two)
- 1½ Tbsp sugar (or more if you like it sweeter)
- Mix together flour, sugar, egg yolk, baking powder
- Add butter, melted
- Press ½ of dough into a glass pie plate.
- Being sure you have an even layer on bottom and up the sides of the pie plate. (no holes!)
- -8 apples - sliced, cored and peeled. I prefer a crisp, tart apple.
- After pressing ½ of pie dough into pie plate, pile apples onto crust.
- Sprinkle with cinnamon (sorry, no exact measurement - I just sprinkle until it looks like enough, probably a Tablespoon or two) and 1½ Tbsp sugar (or more if you like it sweeter!)
- Crumble remaining dough on top by breaking it into small pieces.
- Bake at 350 degrees for about 45 minutes - 1 hour
- (Time will vary depending on how thick you slice the apples, you want them tender but not mush! I just stick a fork in to see how tender they are.)