This recipe comes from Virginia Hospitality.
Make and share this Brown Sugar Apple Pie (No Crust) recipe from Food.com.
- Preheat oven to 325°F.
- Butter a 9" pie plate.
- Pile apples in plate and sprinkle with 2/3 cup sugar, 3 TBS butter and cinnamon.
- In food processor, pulse butter and sugar until combined; add flour and salt, pulse till combined.
- Press this crumbly mixture firmly over apples.
- Bake for 45 minutes or until apples are tender.
- Serve garnished with whipped cream, or ice cream if desired.
- Note: For variation, recipe can be made with peaches.
A wonderful recipe. Hubby is eating it right now, warmed up w/ some light whipped cream on it. I wasn't sure about the exact amount of apples, but about 4 cups seemed right to me & thankfully, it seemed to work! I used Splenda & Splenda brown sugar & Blue Bonnet light butter. Baking time was perfect. The crust topping wasn't as crumbly as I thought; I had to 'spread" it on vs. pressing it, but it looked fine when it came out. It smelled wonderful while baking & looked great, too. Thanks for sharing; hope to make this again for him!!
Terrific! I made it twice so far. I added some brown sugar to the apples and took out some plain sugar. I also turned the temp. up to 375 at the end to make the crust crispier. Either way, it was loved by all in our family - which does not happen often. Can't eat oats, so this was perfect!
I'm editing my review...as today I had made this pie once again, but instead of using a light brown sugar, when making the crust, I had used a dark brown sugar, which gave this pie lots more flavor. I was going to add a bit of ground allspice to the apples, (along with the cinnamon) but when I found I didn't have any, that's when I decided to use a dark brown sugar when making the topping for the pie, and I'm glad I did. My husband also like the pie a lot more made this way. Bev, this was very good, and so easy to put together. The apples beneath the pie after being baked, had the consistency of a thick applesauce. Mmm yum, I loved that part about the pie, and the crust as well. And when it came to making the crust, I just added the softenend butter, sugar, flour, and salt to a mixing bowl, and mixed the ingredients together with my fingers. Ate this with Cool Whip today, and tomorrow I plan on eating this with vanilla ice cream. Thank you Bev, for this deliscious dessert recipe. It's a keeper!! One thing I forgot to mention in my review...the type of apples I used to make this dessert was, MacIntosh, and that this pie tatses best if eaten the day it was made. The next day the crust isn't as crisp as the first day, but it still is good.