Fall is upon us people! It’s really hard to believe because the temperatures are still in the upper 80’s in Los Angeles. Don’t get me wrong, I love the summer, but I am itching for the temps to cool down a bit.
If you follow me on Instagram, you may have noticed that I haven’t been cooking as much recently. It’s just been too darn hot in our apartment to even think about turning on the stove or oven!
Luckily, the weather cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah. This year, I was interested in making something slightly different than a traditional Apple Cake for our Jewish New Year celebrations.
In comes this Miracle Crust Apple Pie! It took a few tries to perfect, but I promise this recipe is amazing.
Even Travis (who, might I remind you, doesn’t like dessert), loves it!
Here is the deal: this apple pie makes its own crust during the baking process. That’s right, NO buttery pie crust needed, saving you tons of time and calories!
The apple mixture goes into the pie plate just as you see above. As you’re making it, you’ll think, “What the heck? This can’t be right.”
But, just trust me…because when this baby comes out of the oven it’ll look like THIS:
With the help of eggs and a bit of whole wheat pastry flour, the pie magically forms its own crust.
This recipe can easily be made gluten-free by substituting any GF flour (or even ground rolled oats!) for the whole wheat flour.
I love this Miracle Crust Apple Pie because it comes together in no time, uses no butter, and contains a lot less sugar than traditional recipes.
I know you’ll love it, too. If you make it, be sure to let me know in the comments below or tag me in a photo on Instagram!
- 2 apples, peeled (I used one Granny Smith and one Fuji)
- ⅓ cup brown sugar, unpacked
- ⅓ cup granulated sugar
- ⅓ cup whole wheat pastry flour*
- 1¼ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 eggs, lightly beaten
- 1 teaspoon vanilla
- 1 cup pecan halves
- Preheat oven to 350 degrees F. Grease a pie plate with unsalted butter or cooking spray.
- Slice the apples into very thin slices, about ⅛ inch. Place in a large bowl.
- In a separate medium bowl combine the sugars, flour, baking powder, salt, cinnamon, and nutmeg. Stir well to combine. Add the dry ingredients to the apples. Next add the eggs, vanilla and pecan halves. Stir well to combine.
- Pour the mixture into the greased pie plate. Use a rubber spatula to get every bit out of the bowl. Spread the mixture evenly across the pie plate. Bake for 45-60 minutes. Let cool for at least 10 minutes before slicing.