This No Crust Apple Pie is a healthier version of your favorite fall dessert. It’s dairy-free and doesn’t involve a buttery pie crust!
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 it 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 finally cooled down a bit the last few days, so I was able to make a delicious meal for Rosh Hashanah, the Jewish New Year. This year, I wanted to bake something slightly different than a traditional Apple Cake for our New Year celebrations.
Apple pie has always been one of my favorite desserts, but sometimes a typical buttery pie crust can leave me feeling lethargic and all around blah. I had the idea of making an apple pie without the pie crust, but it took a few rounds to perfect. This Healthier No Crust Apple Pie uses eggs to create a sort of “miracle” pie crust around the delicious fresh apple slices.
There is NO dairy in this No Crust Apple Pie, which is kind of amazing considering how sweet and decadent it tastes. Even Travis (who, might I remind you, does not like dessert), loves this version of apple pie!
If you decide to make this No Crust Apple Pie, I need to forewarn you that when you put the apple mixture into the pie plate, you’re going to think that there is no chance in heck that this will work. Trust me, I thought so too, but it DOES work.
It’s a miracle, I tell ya! Your apple pie will come out of the oven looking golden brown and perfect, just like this.
I use 1/3 cup of whole wheat pastry flour in this recipe, but you can substitute gluten-free flour, oat flour, or all-purpose flour if those are what you have at home.
Let me know if you try this recipe! I’d love to see your recreations.
This No Crust Apple Pie is a healthier version of your favorite fall dessert. It's dairy-free and doesn't involve a buttery pie crust!
- 2 apples, peeled (I used one Granny Smith and one Fuji)
- 1/3 cup brown sugar, unpacked
- 1/3 cup granulated sugar
- 1/3 cup whole wheat pastry flour*
- 1 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/8 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 half-moon slices, about 1/8 inch. Place in a large bowl.
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 in the preheated oven for 45-60 minutes. Let cool for at least 10 minutes before slicing.
*Can substitute gluten-free flour, oat flour, or all-purpose flour.
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