Apple Crust-less Crunchy Top Pie by Tamera

Apple Crust-less Crunchy Top Pie by Tamera

4.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 290.2
  • Total Fat: 11.6 g
  • Cholesterol: 15.5 mg
  • Sodium: 148.5 mg
  • Total Carbs: 53.8 g
  • Dietary Fiber: 5.4 g
  • Protein: 2.4 g

View full nutritional breakdown of Apple Crust-less Crunchy Top Pie by Tamera calories by ingredient
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Introduction

Well we don't save too many calories with crustless apple pie but we do save a load of fat! Love the fall time of the year and just cannot give up apple pie or apple crisps! So this one fills the need and I get some nice nutrition from apples with out the saturated fat! So Satisfying! Well we don't save too many calories with crustless apple pie but we do save a load of fat! Love the fall time of the year and just cannot give up apple pie or apple crisps! So this one fills the need and I get some nice nutrition from apples with out the saturated fat! So Satisfying!
Number of Servings: 12

Ingredients

    APPLE FILLING:
    4 cups peeled and sliced Honey Crisp Apple
    4 cups peeled and sliced Apple-Granny Smith Green
    1/2 cup, packed Brown Sugar
    1/3 cup Granulated Sugar
    1/2 tsp Kosher Salt
    1 tsp Cinnamon, ground
    1/4 tsp Nutmeg, ground (freshly ground is best!)

    TOPPING:
    3/4 cup Dried Rolled Oats
    3/4 cup Unbleached White Whole Wheat Flour
    1/2 cup loosely packed Brown Sugar
    1/2 tsp Baking Powder
    1/4 tsp Kosher Salt
    3/4 cup, chopped Pecans
    6 tbsp Butter, unsalted


Tips

If you prefer crunchier apples you can cook at 375 degrees for 30 minutes.


Directions

Make the filling by peeling, coring and cutting apples. Cut in larger slices if you like it more fork tender than mushy.
Place half of the apples in a sauce pan and cook on medium heat for about 5-7 min to draw out the water. Strain and add to the uncooked apples. Mix with the apple filling ingredients in the recipe. Set aside.
Make the Topping:
Mix all ingredients together. Add the butter in chunks and mix it together so butter is well incorporated. It mixes well in food processor but if you do that leave the oats out and add them at the end. Do not process the oats.
Place about 2 TBSP raw oats on bottom of 9inch deep pie plate to absorb water from apples.
Add the apples to the pie plate and arrange so you push them down and compact them well so the top is nice and even.
Add the topping in large tablespoons and push the topping together and seal it all the way around and at the sides so it keeps all the moisture into the pie.
Place on parchment lined cookie sheet to catch juices as it cooks.
Bake at 350 degrees for 40-45 minutes.
Cool before serving.
Sore in refrigerator without covering the top.
Place plastic wrap around the apple sides only. If you cover the top it will get mushy. No one likes mushy apple topping!

Serving Size: 1/12 of 9 inch pie

Number of Servings: 12

Recipe submitted by SparkPeople user PASTA3.

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  • I Love this recipe! I've been battling with my weight my whole life :'(
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    - 10/25/20

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  • Yummy - 10/23/20

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  • Very Good
    Tasty treat. - 10/23/20

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  • Incredible!
    this is a keeper - 10/22/20

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