I was going through all my apple pie recipes and came upon this one. My first thought was "Whoa, this needs a new photo.". It does, but it also some more promoting because this is an excellent apple dessert when you're in the mood for apple pie but don't want or need a traditional crust.
An Amish Kitchen
As you can see from the photo, it's a crustless apple pie -- a crumb topped apple dessert you can throw together in minutes (depending on how good you are at peeling apples). It's from An Amish Kitchen, a cookbook for anyone interested in Amish culture and traditions. The recipe in the book is called Rosemary's Apple Pie, so but since it's not so much of a pie as a cobbler, we'll call it Crustless Apple Crumb Pie.
Small Dish Version
And here's why the dessert needs a new photo. It's a little blurry for one. But also, I made it as a quarter batch and baked it in a small pie dish. It sank a bit and the glass dish makes it look slightly anemic. It would be much prettier in a small, colorful casserole dish -- maybe with a big squirt of seasonal highly processed flavored whipped cream (or freshly whipped organic cream). The filling is so smooth and cinnamon-y, and the granny apples add a little tartness.
You get a big payoff for very little work, so I'd say this recipe is a keeper. New pictures to come.
Recipe
Rosemary's Apple Crumb Pie from The Amish Kitchen
Ingredients
- 6 cups peeled and sliced or chopped apples
- 1 ⅓ cups sugar
- 3 tablespoons flour
- ¾ teaspoon salt
- ⅓ cup half & half cream
- ½ teaspoon cinnamon
Crumbs:
- ½ cup butter cold, (I used regular salted)
- ½ cup brown sugar
- 1 cup flour
Instructions
- Combine all ingredients and place in an unbaked pie shell.
- Combine crumb mixture and sprinkle on top.
- Bake at 325°F for 55 minutes or until apples are done.
Anna says
Thanks for the report, Judy! I agree. The cream makes it special. I need to make it again with a crust.
Judy says
I made this today and used my own pie crust recipe. The apple filling was out of this world! It is sure a keeper.
Melanie Shelton says
Buying a cooked turkey from a reliable market is brilliant! I'm suffering through Cornish game hens at my mom's tomorrow, and I really wish she had taken your route. I can't convince her that defrosting on the counter is not OK 🙁
Darlene says
This reminds me of a recipe I have enjoyed for years for "Crustless Apple Pie." I'd rather trade the calories I save on pie crust for a big scoop of vanilla ice cream with my slice of warm apple "pie."
Anna says
Amy, I skipped the crust completely so mine is more like a crumble. However, you can use whatever brand crust you like. The Pillsbury refrigerated roll-out crust is always good, but if you want even less work, look for Marie Callender's or Pillsbury frozen crusts.
Missus Wookie says
Hmm - I love apple crumble but don't usually add in a pastry case. Think I'll have a go at this one.
Turkey preparations are only just being thought about here - we don't celebrate thanksgiving in the UK so turkey happens at Christmas 🙂
Amy says
Anna--- if I don't want to make the crust should I use the crusts you roll out (that come in the box) or those frozen pie shells? I'm not an expert at pie making obviously but I think I could handle this recipe.
Carolyn says
Don't let yourself slip into regret over not buying/preparing./cooking the turkey. We so often do what we think others expect, rather than what we really want to do. The last couple of turkeys I've bought are the pre-stuffed, cooked from frozen turkeys.... and you know, I'm so much less stressed and get to focus on the parts of the meal I really enjoy getting ready.
Jennifer says
Oh, but I think I will add pecans to the crumb topping. Pecans make EVERYTHING better.
Jennifer says
Since I have a slight fear of pie crust and love crumb topping more, I'll definitely make this, most likely for Thanksgiving. I hadn't yet addressed the (lack of) pie situation.
Oh, and this year we bought a smoked turkey. I'm also enjoying not worrying about cooking the turkey. My one dilemma was gravy. I don't like prepared gravy, so I decided to go with milk gravy, as I also have a few vegetarians attending. I'm hoping that pleases everyone.