Crustless apple pie is one of the easiest and fastest dessert you can make. With no pie crust to roll, the pie comes together in about 10 minutes. This treat is a wonderful last-minute addition to your Thanksgiving buffet or whenever you crave a simple apple dessert.
The best no crust apple pie
Crustless apple pie is super easy to make. Your rolling pin can stay in the cupboard as there is no pie crust to roll. Instead, you just whip up a quick batter, fold in some sliced apple, and bake.
This crustless pie recipe is perfect for last-minute holiday entertaining or when you want to use up a bunch of apples that are lingering in your fruit basket.
The texture of this pie is somewhere between a cake and a blondie. It has a chewy, slightly gooey texture and is brimming with apples and warming spices in every bite.
This crustless apple pie is a cinch to make when the pie craving strikes with just a handful of simple ingredients. Keep fresh apples in your pantry, so you can make this no crust pie any time. Exact measurements are listed in the recipe card below.
- Apples: Make sure to use baking apples. Baking apples maintain their shape as they bake, while other apples turn mushy or grainy inside the pie. I like Granny Smith or Honeycrisp apples for this crustless pie recipe.
- Walnuts: Chopped walnuts add a delicious crunchy texture to the pie and the warm nuttiness rounds out the apple flavor in the best possible way.
- Flour: Regular appl-purpose flour is all you need for this apple pie with no crust. For the best results, be sure to measure it properly with a digital kitchen scale or employ the spoon and sweep method.
- Sugar: Granulated sugar gives the pie moisture and sweetness. Feel free to swap in light brown sugar for a hint of molasses flavor.
- Butter: My recipe calls for salted butter. Melt it and let it cool for a bit before mixing up the batter. If you have unsalted butter, add a pinch of salt to the batter.
- Eggs: 2 large eggs help to bring the other ingredients together and adds richness to the batter.
- Vanilla: Vanilla extract adds extra flavor to the pie.
- Cinnamon: Is there anything cozier than apples and cinnamon? Ground cinnamon adds warmth and depth of flavor to the pie. You can also use apple pie spice for a more complex aroma.
How to make crustless apple pie
Apple pie without crust is a really simple and delicious way to make apple pie without having to deal with a pie crust. Let’s chat about the steps involved to whip up this apple treat:
#1: Prep apples
- Peel and core the apples, then cut them into 1/2-inch / 1 cm thick slices.
- Place the apple slices into a large mixing bowl. Add 1/8 cup flour and the cinnamon or spices. Gently fold until the slices are evenly coated. This will support the apple in the batter so that the slices won’t sink to the bottom.
Do I really need to peel the apples?
I recommend peeling the apples because the skin can become chewy after baking, resulting on an undesirable texture in the pie.
#2: Mix batter
- In a separate mixing bowl, stir together the flour, sugar, and walnuts until combined.
- Add the melted butter, eggs, and vanilla extract. Stir until the wet and dry ingredients are just combined. Be careful not to overmix, the batter is meant to be thick.
#3: Fold in apple slices
- Tip the coated apples into the batter. Using a rubber spatula, gently fold until the batter and apple slices are combined.
- Transfer the mixture into the prepared pie pan and smooth out into an even layer, going all the way to the edges of the pie dish.
#4: Bake pie
- Bake the crustless apple pie for 45 to 55 minutes, until the middle is set and the edges look golden brown. Insert a toothpick into the center and make sure it comes out clean (without liquid batter).
- Place the pie dish on a wire rack to cool for 45 minutes to an hour. The pie needs a little time to set up.
You’ll be amazed at the deliciousness and tenderness of this easy crustless apple pie recipe when you follow these tips:
- Keep apples from browning: Squeeze a lemon wedge over the apple slices as you prepare them to prevent them from oxidizing and turning brown.
- Use a variety of apples instead of one for more contrast in the flavor. For example, use half tart apples and half sweet apples.
- Grease the pie pan: I recommend greasing and flouring your pie pan so the pie doesn’t stick to the dish.
- Measure the flour accurately: I recommend using a kitchen scale to measure your flour for the most precise results. If you don’t have one, fluff the flour with a spoon and then spoon it into your measuring cup before leveling it off with a knife.
- Don’t overmix the batter or you’ll have a tough, dry pie. Mix the wet and dry ingredients until just combined and avoid using an electric mixer.
- Cover the pie: Peek through the oven door at around 45 minutes into the baking time. If the pie top looks like it’s browning too quickly, tent the pie dish loosely with aluminum foil.
- Let cool: Please give the pie some time to cool before you dig in. It needs time to set up, otherwise it’ll be messy to slice and serve.
Just like you would with traditional apple pie, serve a slice of crustless apple pie with a generous scoop of vanilla ice cream and caramel sauce. We also love it with vanilla custard sauce and whipped cream.
- Other fruit: The recipes works best if you replace the apple slices with another fruit like pears, apricots, or peaches.
- Cinnamon glaze: For a simple glaze, whisk together 1/2 cup powdered sugar, 1/2 tsp ground cinnamon, and 2 to 3 tablespoons milk until smooth. Drizzle over the cooled pie and allow to set.
- Streusel topping: To make a buttery crumb topping, you’ll need 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup light brown sugar, and 1/2 cup melted, salted butter. Combine with a fork until large clumps form and sprinkle over the pie before baking.
- Cast iron skillet: Feel free to bake the cake in a deep, 9- or 10-inch round skillet. Place a parchment paper round on the bottom of the pan so the crustless pie releases easily. A 9 x 9-inch square, non-stick baking pan will also work fine.
How to store crustless apple pie
Cover any leftovers with tin foil or place it under a cake dome and store for up to 3 days at room temperature. Alternatively, cut the pie into individual slices, tightly wrap each piece in plastic wrap, and store on the counter.
Freeze no crust apple pie
This crustless pie is freezer-friendly. Tightly wrap the whole pie or slices in 2 layers of plastic wrap and put in a freezer container or large Ziplock bag. Freeze for up to 2 months and let defrost in the fridge overnight before eating.
- 2 cups / 200 g / 7 oz apple slices
- 3 tbsp lemon juice
- 1 1/2 cups / 180 g / 6.3 oz all-purpose flour
- 1 1/8 cups / 220 g / 7.7 oz granulated sugar
- 3/4 cups / 170 g / 6 oz salted butter, melted
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 2 tsp ground cinnamon
- 1 cup / 115 g / 4 oz chopped walnuts
- Prep for baking. Adjust a baking rack in the center of the oven and preheat to 350°F / 180°C / gas mark 4. Grease a 9-inch / 23 cm pie plate with a tablespoon butter so you can easily remove slices from the dish after baking.
- Prep apples. Peel and core the apples, then cut them into 1/2-inch / 1 cm thick slices. Place the apple slices into a large mixing bowl. Add 1/8 cup flour and the cinnamon or spices. Gently fold until the slices are evenly coated. This will support the apple in the batter so that the slices won’t sink to the bottom.
- Mix batter. In a separate mixing bowl, stir together the remaining 1 cup flour, sugar, and walnuts until combined. Add the melted butter, eggs, and vanilla extract. Stir until the wet and dry ingredients are just combined. Be careful not to overmix, the batter is meant to be thick.
- Fold in apple slices. Tip the coated apples into the batter. Using a rubber spatula, gently fold until the batter and apple slices are combined. Transfer the mixture into the prepared pie pan and smooth out into an even layer, going all the way to the edges of the pie dish.
- Bake pie. Bake the crustless apple pie for 45 to 55 minutes, until the middle is set and the edges look golden brown. Insert a toothpick into the center and make sure it comes out clean (without liquid batter).
- Let cool. Place the pie dish on a wire rack to cool for 45 minutes to an hour. The pie needs a little time to set up.
- Serve. Serve the pie warm or let it cool completely and store it for up to 4 days in the refrigerator, tightly wrapped in plastic wrap. Enjoy the pie with whipped cream, a scoop of vanilla ice cream, or vanilla custard.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 22gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 74mgSodium: 126mgCarbohydrates: 41gFiber: 2gSugar: 24gProtein: 5g
What are the best apples for crustless apple pie?
It depends on your preferences and what you have available. The best option is a firm baking apple that doesn’t get mushy or releases too much liquid in the oven.
My favorites are Granny Smith and McIntosh apples. Their sour flavor contrast beautifully with the sweet batter, giving you the perfect blend of sweet and tart. Plus, they hold up well.
Honeycrisp and Golden Delicious are good options if you prefer a sweeter taste. You can also try a combination of sweet and tart varieties.
Do you have to cook the apples before baking?
No, there’s no need to cook the apples before baking. The pie will turn out best with fresh, uncooked apples.
Can I use apple pie filling for this crustless pie?
No. I’m afraid apple pie filling isn’t suitable for this recipe because it would change the texture too much. Apple pie filling is also sweetened, which will make the pie too sweet overall.
Do I really have to peel the apples?
I recommend peeling the apples. However, if you don’t mind the slightly firmer texture of apple peel in your pie, feel free to leave it on.
Reasons to love crustless apple pie
- Delicious taste + texture: The edges of pie are chewy with a tender, more gooey interior. And the combination of apples, sweet batter, and spices is just heavenly.
- No crust: No fussing with a pie crust for this one! Going crustless makes this the easiest apple pie recipe ever.
- Easy: 10 to 15 minutes prep are all you need to assemble this delicious apple dessert.
- Customizable: This recipe would work well with other fruits and nuts such as apricots, pears, peaches, and almonds, pistachios, or pecans. The possibilities are endless!
More apple recipes
Apples are the best ingredient because they can be made in to add kinds of sweet and savory dishes. Here are some more delicious apple recipes that you must dry after you bake up this crustless apple pie!
- Applesauce Donuts
- Apple Crumble
- 3-Ingredient Apple Bread
- Applesauce Cake
- Apple Hand Pies
- Apple Crisp Bars
- Mulled Apple Cider
Other pies you’ll love
There’s a reason why homemade pies are a staple at any holiday and celebration. They are easy to make, great to store, and always a hit with family and guests. If you need some pie inspiration, here are a few recipes to try out!