Crustless Apple Pie
Published
Apple desserts are some of my favorites, but I don’t always want to roll out a pie dough. This crustless apple pie is my go-to when I’m craving something warm, cinnamon-spiced, and made with everyday ingredients. It’s soft, buttery, and packed with baked apples with no rolling or pie crust required. If you’re gluten-free or just want a quicker apple dessert, this recipe hits the spot.
Easy Crustless Apple Pie Recipe
Fall is my favorite season, not just for the weather but for the food. I could eat gluten-free apple pie every day, but I don’t want to deal with making pie crust all the time. That’s where this recipe comes in. It’s a quicker way to soothe all my cravings with the same cozy, buttery flavor, kind of like a cross between apple pie and a cobbler, but even easier. I love making it ahead and reheating individual slices with a scoop of vanilla ice cream. Whether it’s for a holiday, potluck, or weeknight treat, this crustless pie is a keeper. It’s especially great because it comes together with basic pantry staples and a few fresh apples. No rolling, chilling, or fancy steps are required, which makes it perfect for last-minute baking.
Crustless Apple Pie
Equipment
- 1 8-inch Pie Dish or baking dish
Ingredients
- 3 cups apples, such as Honeycrisp, Fuji, or Granny Smith, peeled, cored, and thinly sliced
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp ground nutmeg
- ½ cup unsalted butter, melted
- ½ cup sugar
- ½ cup gluten-free all-purpose flour blend
- ¼ cup cornstarch, sub arrowroot or tapioca starch instead
- 1 large egg
- ½ tsp salt
- ¼ cup chopped pecans, optional
Instructions
- Preheat oven to 350°F and lightly grease an 8-inch pie dish or baking dish.
- In a large mixing bowl, toss sliced apples with 1 tbsp of sugar, lemon juice, cinnamon, and nutmeg. Set aside.
- In another large mixing bowl, combine butter, sugar, gluten-free flour, cornstarch, egg, and salt. Stir to combine.
- Transfer the apple mixture to the prepared pie dish, spreading it into an even layer.
- Spread the batter on top of the apples and sprinkle the chopped pecans evenly over the batter.
- Bake for 40–45 minutes, or until the apples are tender and the top is golden. Cover loosely with aluminum foil after 25-30 minutes to prevent heavy browning if necessary.
- Let cool for 10–15 minutes before serving to allow the juices to thicken slightly. If you prefer clean-cut apple pie slices, let it cool completely and refrigerate overnight. Then, slice and reheat individual slices in the microwave for about 30 seconds. Serve warm on its own or with ice cream or whipping cream.
Notes
- No nuts? Leave them off or swap them with oats for crunch.
- If your apples are on the sweeter side, feel free to reduce the sugar in the batter to ⅓ cup or skip the tablespoon that gets tossed with the apples.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Crustless Apple Pie Step by Step
Gather the Ingredients: Gather all the ingredients together. Preheat the oven to 350°F and lightly grease an 8-inch pie dish or baking dish.
Prepare the apples: In a large mixing bowl, toss 3 cups of thinly sliced apples (such as Honeycrisp, Fuji, or Granny Smith) with 1 tbsp of sugar, 1 tbsp of lemon juice, 1 tsp of cinnamon, and ¼ tsp of ground nutmeg. Set aside to let the flavors soak in.
Make the batter: In another large bowl, whisk together ½ cup of melted unsalted butter, ½ cup of sugar, ½ cup of gluten-free all-purpose flour, ¼ cup of cornstarch, 1 large egg, and ½ tsp of salt until well combined and a smooth batter forms.
Add the apples to the pan: Pour the apple mixture into the prepared pie dish and spread it out into an even layer.
Assemble the pie: Spoon the batter evenly over the apples, spreading it gently with a spatula. Sprinkle ¼ cup of chopped pecans over the top.
Bake the pie: Bake for 40 to 45 minutes, or until the apples are tender and the top is golden brown. If the top begins to brown too quickly, loosely cover the dish with aluminum foil after about 25 to 30 minutes of baking.
Cool and rest: Let the pie cool for 10 to 15 minutes before serving to allow the juices to set. For cleaner slices, let it cool completely and refrigerate overnight. Reheat individual slices in the microwave for about 30 seconds before serving.
Serve and enjoy: Serve warm on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for Success
- I usually go for Honeycrisp or Granny Smith, but Pink Lady, Gala, or Braeburn work great, too. Just make sure to choose apples that hold their shape when baked.
- I like to peel the apples for a softer texture, but if you’re short on time or want a more rustic feel, leaving the skins on works just fine.
- This pie is even better the next day. I often bake it the night before, refrigerate it overnight, and slice it cleanly the next day.
- If the top starts to brown too quickly while baking, loosely cover the pie with aluminum foil after about 25–30 minutes. This helps prevent the topping from getting too dark while still allowing the apples to finish cooking through. I usually check it around the 30-minute mark just to be safe.
Serving Suggestions
I love serving this crustless apple pie warm, either straight from the oven or reheated the next day. It’s one of my favorite desserts to make for fall dinners, holiday gatherings, or even a cozy weeknight treat. Sometimes, I top it with a scoop of almond milk ice cream or a little whipped cream, but honestly, it’s just as good on its own with a hot cup of coffee or tea.
Storage Instructions
Let any leftover pie cool completely, then cover it and store it in the fridge for up to 3 days. I like to reheat individual slices in the microwave for about 30 seconds, just until warm. You can also warm it in the oven at 300ºF for 10–15 minutes if you prefer.
For the cleanest slices, refrigerate the pie overnight before cutting. I don’t recommend freezing this one since the texture of the apples and topping can change after thawing.
could i substitute regular all-purpose flour instead of gluten free?
Hi Debbie, I’d recommend finding a non-gluten free recipe if you want to use regular flour.